Eggplant is a very common home-cooked vegetable. Although it is available all year round, in Guangdong, the best season for eggplant is early summer. Eggplant with new seedlings and early growth has strong taste, fragrance and thick meat. Eggplant is rich in nutrition. Eating eggplant regularly can lower blood pressure, reduce blood fat, resist aging, clear away heat and toxic materials and provide immunity.

There are many ways to make eggplant. Braised eggplant is a kind of cooking with the highest value. Purple eggplant can still keep purple and luster after being cooked. After the chicken leg meat with chicken skin and chicken bones is removed, although it is fried, it does not absorb oil. The braised eggplant made this time is also healthy and delicious.

Braised eggplant practice

Step by step

1

Prepare ingredients: purple eggplant, chicken leg meat, dried pepper, green pepper, red onion, etc.

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2

Cleaning purple eggplant, cutting into pieces, soaking in clear water for 5 minutes, and taking out;

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three

Heat the pan, pour oil, the oil temperature is about 180 degrees, pour eggplant pieces, fry until soft, and take out;

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four

Leave a little oil in the pot, add Jiang Mo and chicken legs and stir fry;

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five

Add dried peppers and green peppers and stir fry;

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six

Pour in the fried eggplant and add a spoonful of stock; PS: If there is no stock, you can add some water.

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seven

Add salt, soy sauce, stir-fry to collect juice, stir-fry onion.

Finished product drawing of braised eggplant

Cooking skills of braised eggplant

skill

1. Eggplant can be cut into sections and soaked in water to remove black;

2. The oil temperature of fried eggplant should be high, otherwise it will turn black easily;

Adding a spoonful of broth tastes better.