Bean curd roasted eggplant is braised, the practice is as follows:

Preparation materials: about 10 long bean curd, 5 eggplant, moderate oil, 3 grams of salt, 3 cloves of garlic, ginger moderate, 1 spoon of soy sauce, moderate amount of oil, 1 red chili pepper, moderate amount of sugar.

Steps:

1, long bean curd broken into pieces, soaked in water.

2, long strips of eggplant cut into sections, with salt for fifteen minutes.

3, garlic and ginger minced, red pepper cut strips standby.

4, the pot into the appropriate amount of oil, cleaned beans under the pot stir-fry, stir-fry until the color, sheng out standby.

5, after frying the bean curd and then pour into the appropriate amount of oil, fried eggplant, fried until the eggplant becomes soft, and sheng out standby.

6: Use the oil left over from frying the eggplants to add chopped garlic and ginger, then add the red chili peppers, and put in the appropriate amount of soy sauce, sugar, and cooking oil.

7, put the previously fried beans and eggplant into the pot, add the right amount of salt, stir fry evenly.

8, out of the pot.