Ingredients for braised eggplant:

400g eggplant, 500g vegetable oil (actual consumption 60g), 30g soy sauce, 10g cooking wine, 13g sugar, 3g refined salt , 2 grams of MSG, 2 grams of chopped green onion, 2 grams of minced ginger, and 100 grams of water.

Detailed steps for making braised eggplant in oil

1. Cut off the handles of the eggplant, wash the stems, cut them into large cubes, like water chestnuts, and put them on a plate.

2. Put the wok on high heat, add vegetable oil, heat it until it is 50% hot, pour in the eggplant and fry it until the oil boils. When the eggplant is soft, pour the oil into a colander. , control oil removal.

3. Place the wok on a high fire, add chopped green onion and minced ginger, add water, pour in the eggplant, then add cooking wine, soy sauce, white sugar, refined salt, stir a few times, and bring to a boil. Cover the wok, turn to low heat and simmer for about 1 minute. When the soup is thin, move to high heat and stir-fry for a few seconds. Add 15 grams of MSG and vegetable oil. Shake the wok a few times until the marinade thickens. Can.