Soybean sauce is used to make eggplant with northeast sauce, and the method is as follows:

I. Materials

3 pieces of eggplant, 3 cloves of garlic, soybean sauce 1 tablespoon, 50g of oil.

Second, the practice

1, Wash and dry the eggplant, cut off the roots, and then draw a deeper cross on the roots of the eggplant vertically to facilitate the taste. Slice garlic for later use.

2, the wok is poured with oil, more, the eggplant absorbs oil, and then the garlic slices are simmered. Then put the eggplant into the pot, turn to low heat and fry the eggplant. This step is easy to spill oil, so it is better to cover the pot. Then turn the noodles with chopsticks every two minutes, about four or five times, until the eggplant is completely soft. Attention should be paid to this step. Be careful not to break the eggplant when turning it in the later stage, and keep its complete shape.

3. Add one tablespoon of soybean sauce, about15g, two tablespoons of water, about 30ml, and dilute it.

4. Pour the prepared sauce into the pot, turn to low heat, stew for about 5 minutes, and turn the eggplant over again in the middle. Then turn into a big fire to collect the juice. Be careful not to collect it too dry. Leave some and dip it in soup when eating.