Today we share a home cooking stewed eggplant practice, we all know that the eggplant in the cooking process will inhale a lot of oil, but as long as the practice of proper, although not a little oil, but still can maximize the amount of oil to reduce the following to share the practice, like friends hurry to learn it.

Home made stewed eggplant

1. First we prepare the ingredients: take out the long purple eggplant two, peeled, cut into long strips, and then cut into dices, in a pot standby.

2. Put a spoonful of salt on the chopped eggplant, add a little water, and then turn it over, which prevents the eggplant from oxidizing and turning black, and also makes it easier for the eggplant to taste good.

One tomato, remove the tip and cut into pieces, tomato and eggplant together, eggplant is not easy to blacken.

Garlic patted flat, diced scallions, put together and spare, a small onion, cut into minced green onion spare.

3. The following we first fry the eggplant, the pot of boiling oil, pour vegetable oil, waiting for the oil temperature to rise in time, we control the eggplant dry water, add cornstarch.

4. The eggplant and flour coated evenly, until the oil temperature rises to 60% heat, pour the eggplant, fried for a minute, until the eggplant is cooked, the eggplant fishing, drained oil control.

5. pot of oil, the onion, garlic into the pot and stir fry, stir fry a few times to stir fry the flavor, into the bean paste, stir fry the bean paste red oil and then pour into the tomatoes.

Continue to stir-fry, stir-fry the juice of the tomatoes, and then add the appropriate amount of tomato salsa, stir-fry evenly, add a little bit of water, and pour in the fried eggplant.

6. Turn on the heat to boil the water, stir fry evenly, turn off the heat, start seasoning, add soy sauce, mention the fresh flavor, then add a spoonful of salt, a spoonful of chicken powder, a spoonful of sugar.

Continue to stir fry the seasoning, cover the pot with a lid, simmer for two minutes, two minutes later, the soup to thicken, and finally out of the pot on the plate, sprinkle some small green onions can be eaten.

Tips

1. Eggplant should be evenly coated with cornstarch, and the oil temperature should not be too low when frying.

2. When frying the tomatoes, you need to stir fry the juice, so that the soup is thick enough.

3. Finally, you should cover the pot and simmer the eggplant for two minutes.