When making braised eggplant, you should first use the long eggplant as the main ingredient, and after cutting the eggplant into pieces, soak it in light salt water. This will not only prevent the eggplant from turning black, but also prevent the eggplant from turning black. This will prevent the eggplant from absorbing too much fat when fried.

Ingredients for braised eggplant

400 grams of long eggplant, appropriate amounts of cooking oil, onion, ginger, garlic, vinegar, starch and sugar.

How to make braised eggplant

1. Wash the eggplant and cut it into hob pieces, then soak it in light salt water for twenty minutes. After taking it out, treat the surface moisture clean.

2. Put oil in the pot, wait until the oil is hot, and fry the eggplant. Fry until the eggplant becomes soft, then remove and drain the oil and set aside. After the eggplant temperature drops, put the eggplant into the oil pan and fry it again. This time, fry the eggplant until golden brown and take it out.

3. Take a bowl, mix vinegar, soup, cooking wine, salt, light soy sauce and other seasonings according to your own taste and set aside.

4. Pour out the oil and leave a little base oil, then add the onion, ginger and garlic and stir-fry until fragrant, then pour the prepared sauce into the boil, add the fried eggplant, and stir-fry quickly. When the sauce in the pot is almost gone, add a little starch to reduce the juice, and then take it out and put it on a plate. The braised eggplant made in this way is not only not greasy, but also tastes very good.