Braised eggplant, I often cook it at home. Every time you cook this dish, you can eat enough bowls of rice. That's for sure. Braised eggplant is delicious. Mix the thick sauce in the rice, take a sip and put it in your mouth, not to mention how delicious it is. Every time I fry a big plate, I still feel that the food is not enough.
In fact, there are many ways of eggplant, not only braised eggplant, but also fried eggplant with minced meat and stewed eggplant with ribs. There is also a very famous fish-flavored eggplant, which is a home-cooked dish that everyone often eats. Although the taste of home-cooked dishes is very common, and the cooking methods are not as complicated and changeable as those of chefs in restaurants, the simpler the methods, the more delicious they can be.
This is the case with braised eggplant. Although simple, it tastes really good. Not only adults at home like it, but even children like it. So how do you cook this dish? I said as I did it. Cut off the top pedicle of fresh eggplant, then rinse it with water and cut it into slender strips with a knife.
Put a small amount of edible salt in clear water, and then put the cut eggplant strips in and soak for about 3 minutes. The reason for soaking eggplant is to make it absorb water, so that the fried eggplant will taste better and will not absorb oil. Everyone knows that eggplant meat is like a sponge. If fried directly in the oil pan, the eggplant will absorb a lot of oil, and the fried eggplant will taste greasy.
Wash the peppers and cut into pieces. Peel garlic and chop it into minced garlic. Add oil to the pot and heat it to 50% heat. Add garlic and pepper water and stir-fry until fragrant. Then add eggplant and fry for two minutes. Add the right amount of salt, soy sauce, soy sauce and sugar, and the taste is very fresh. Then stir well. It will take about five minutes to cook.