Braised eggplant (less oil version and rice)
Eggplant is a very oil-absorbing vegetable, but this method is really good. It only needs a little oil to make a delicious taste. It's very delicious and delicious.Add a little oil when cooking, and the dish will be brighter.
Step 1 . Cut scallions, chopped garlic and ginger.
Step 2 . Make sauce. 1 teaspoon raw soy sauce, 1/3 teaspoon old soy sauce, 1 teaspoon oil consumption, 2 teaspoons sugar, a little salt, a little vinegar (flavor), a little chicken essence, 1 teaspoon starch, a little water, stir well, as shown in the figure.
Step 3 . Wash the eggplant and cut it into small pieces.
Step 4 . Put it in a basin, then put a small spoon of salt and marinate for about 10 minutes.
Step 5 . Squeeze the water out of the eggplant by hand, so that the eggplant can absorb less oil.
Step 6 . Put oil in the hot pot. Don't put a lot of oil, just the amount of cooking. (this is the less oil version) saute onions, ginger and garlic until fragrant. Pour in Eggplant and stir fry. It looks like eggplant is a little soft.
Step 7 . Pour in the freshly mixed juice.
Step 8 . Stir fry, slightly dry the sauce, add minced garlic (if you like garlic flavor, you must put it when you start the pot) and start the pot.
Step 9 . Plate.
Step 10 . Sprinkle with scallions.
Step 11 . Less oil and rice, thief fragrance.
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