When you are making roasted eggplant, you should start with the kind of long eggplant as the main ingredient, and after cutting the eggplant into cubes, you should soak it in lightly salted water, which not only prevents the eggplant from turning black, but also allows the eggplant not to absorb too much grease when frying.

Braised eggplant ingredients

Four hundred grams of eggplant, cooking oil, green onions, ginger, garlic, vinegar, starch and sugar can be moderate.

Braised eggplant practice steps

1, the eggplant washed and cut into rolled pieces, and then placed in lightly salted water to soak for twenty minutes, out of the surface of the water to deal with clean.

2, put the pot of oil, and when the oil is hot, put the eggplant into the deep frying, deep frying until the eggplant becomes soft, then remove and drain the oil standby. When the temperature of the eggplant is lowered, put the eggplant into the frying pan and fry it again, this time until the eggplant is golden brown.

3, take a bowl, the vinegar, soup, cooking wine and salt and soy sauce and other seasonings according to their own taste into a bowl of sauce standby.

4, pour out the oil to leave a little bit of oil, and then into the onion, ginger and garlic sautéed, and then pour the seasoning sauce into the boil and add the fried eggplant, stir-fry quickly, and so the pot of material juice is about to boil out of time, add a little bit of cornstarch into the then juicing, and then can be removed from the plate, so that made of braised eggplants, not only non-greasy, but also the taste is particularly good.