The first time I made pot-roasted eggplant, in fact, as long as it is pot-roasted, the practice is similar. You may not be able to imagine what the taste of pot collapsed eggplant is, tell you, eggplant wrapped in egg and then simmered in soup, there is a strong egg flavor, coupled with the soup savory sweet and sour taste, quite delicious, do not believe you can try. (closed)

Ingredients

Main

Eggplant

200g

Eggs

2

Accessories

Oil

Measurement

Salt

Measurement

Flour

Measurement

Ginger

Measurement

Ginger

Measurement

More

Moderate

Garlic

Moderate

Onion

Moderate

Wine

2 spoons

Oyster sauce

3 spoons

Tomato sauce

3 spoons

Scented oil

Moderate

Steps

Steps p>1. Cut the eggplant diagonally into 6 or 7 mm thick slices, beat the eggs, and mince the ginger, garlic and onion.

2. Put a little oil in a pan, dip the outside of the eggplant in flour, then dip it in the egg mixture and fry it in the pan until it is colored on both sides, then take it out.

3. Heat a little oil in a pan and sauté ginger, garlic and chopped onion.

4. Add two tablespoons of cooking wine, three small spoons of tomato sauce, three small spoons of oyster sauce, a little salt, two small bowls of water, boil.

5. Pour the eggplant slices into the pot, cover and simmer for about five minutes over low heat.

6. When there is a little soup left, drizzle sesame oil and serve.

Tips

1, eggplant slices dipped in flour or cornstarch before dipping into the egg mixture, easier to be wrapped in the egg mixture.

2, depending on the amount of vegetables to add oyster sauce and ketchup, oyster sauce is already very salty, less salt.