Braised eggplant practice
First, the home-cooked practice of braised eggplant
Ingredients: 2 long eggplants, pork belly 100g, pepper 1, 5 cloves of garlic, and appropriate amount of oil. 2 tablespoons of soy sauce, 1 tablespoon of sugar, 2 tablespoons of wine, oil (15 tablespoons), salt (1 3 tablespoons), chicken powder (1 tablespoon), raw flour (1tablespoon) and star anise.
Exercise:
1. Cut the eggplant into 4 pieces vertically, then cut it horizontally, and shred the pork belly.
2. Slice the pepper and mash the garlic.
3. Heat the oil, fry the eggplant in the pot and take it out immediately.
4. Put two spoonfuls of oil in the pot, first saute the pepper and garlic, then add the shredded pork and stir-fry until it changes color, then add the fried eggplant, add soy sauce, sugar, wine and a little seasoning, and then take out the pot.
Second, the practice of braising eggplant with less oil
Stir-fry eggplant first without absorbing oil. Roasted eggplant is fried first to remove water and make it more delicious. However, high-temperature frying will make many nutrients in eggplant lose by heat, and it will also make eggplant absorb too much oil. Dry frying eggplant before burning can also remove water, but greatly reduce the fat content. Be careful not to peel the eggplant. Eggplant is rich in dietary fiber, vitamin P and other nutrients, which is very beneficial for anti-aging and cardiovascular protection.
braised eggplant
Ingredients: 2 eggplant, 50g green pepper, 0/00g tomato/kloc-0, 3 garlic cloves. Salt 1/2 tsp, chicken powder 1/2 tsp, water starch 1 tablespoon.
1. Don't peel the long eggplant after washing. Break it from the middle and cut it into 1 cm thick pieces with an oblique knife.
2. Cut green peppers and tomatoes into eggplant size, and slice garlic for later use.
3. Stir-fry garlic slices with 1/2, and then add eggplant for dry frying. When the surface of eggplant begins to soften, add green pepper and tomato slices, salt, chicken powder and other seasonings.
4. Put the remaining half of garlic slices into the pot, stir-fry the eggplant evenly, and add the soup to simmer.