Ingredients for home-cooked eggplant: eggplant 1 piece; Accessories: green beans 1 bar; Seasoning: 2 tablespoons salad oil, salt 1 tsp, soy sauce 1 tsp, onion 1 segment, 3 slices of ginger, 4 cloves of garlic, cooking wine 1 tsp and sugar 1 tsp.
The practice of cooking eggplant at home
1. Wash and peel eggplant.
2. Cut the eggplant into hob blocks, add half a spoonful of salt and mix well, then kill the water.
3. Wait for more than ten minutes, hold the eggplant with your hand, and you can send some of the water in the eggplant. Don't remember that it is too dry, otherwise it won't taste good. Doing so not only saves fuel but also saves fire.
4. Cut the onion and ginger for use. By the way, shoot more minced garlic.
5. After the pot is hot, pour in the cooking oil, cook the chives and ginger, and then add the eggplant. Stir-fry for about five minutes, and let the eggplant heat evenly.
6. Cook the soy sauce and stir well.
7. Cover the lid and simmer for a while. At this time, you don't have to worry about burning the bottom, because the pot used today is called "a pot that won't burn"
8. When the eggplant becomes soft, add the green beans and stir well.
9. Cook cooking wine
10. Add a proper amount of salt and half a spoonful of sugar, and add minced garlic when leaving the pan and mix well, and you're done.
Dish features
Do a good job in this dish of bibimbap. Cook eggplant at home. Mix Kazuhiro Mori spoon eggplant with freshly stewed rice, and spoon it into your mouth. It's delicious.