Ingredients

Main Ingredients

2 Eggplants

Beans

Seasoning

Salt

Small amount

Ginger

Amount

Garlic

Amount

Dried Chili Peppers

Amount

Water

Moderate

Vegetable oil

Moderate

Sugar

Moderate

Fresh shellfish

Moderate

Bean curd roasted eggplant practice

1. long bean curd washed and cut into sections, eggplant cut roughly the thickness of the little finger section, ginger and garlic slices, dry chili peppers cut into small segments

2. water in the pot After boiling, put into the beans, water boiling again immediately after fishing, (beans in the water for about a minute or so, cooking add a little salt and a few drops of oil, the purpose is to remove the smell of beans and to maintain the green color of the beans)

3. pot of oil, heated to a high temperature, pour into the eggplant, over a bit of oil (eggplant is easy to absorb the oil, the oil in the oil should be in the oil when the heat of the hot high-temperature into the eggplant, and then turn on the low heat, and when the Eggplants change color, when the pot to turn the heat, so that the eggplant can maintain the shape and will not absorb too much oil)

4. Eggplant sheng up, the pot to leave a little oil, under the garlic slices, ginger slices, chili pepper stir-frying flavor after pouring into the bean curd and eggplant

5. Juice, the right amount of salt, sugar, fresh shellfish juice (or oyster sauce, in order to increase the freshness of the purpose is to increase the chicken, because I do not like to use chicken, and to add some Seafood seasonings can be fried comparable to the flavor of the restaurant Oh), water into juice; (this step can be carried out in the fried eggplant)

6. Pour into the adjusted juice, cover the pot and simmer for a while, burn until the juice is almost closed dry when you can. (Because I like the soup soak rice, so usually leave a little more juice, if you like the dry-fried flavor, you can burn a little more)