CHINESE BRAISED EGGPLANT RECIPES
BRAISED EGGPLANT RECIPE - SIMPLE CHINESE FOOD
Eggplant is one of my favorite vegetables. When I was a child, there were a lot of eggplant fruits in my vegetable garden in the summer. My mother would always make it for me in different ways, such as spicy fried eggplant, fried eggplant in sauce, fried eggplant, etc., but the tastes were relatively better. Heavy and greasy. Now I am out, for my own health, I am not forgetting to pursue less oil while pursuing deliciousness, so today I will share with you the delicious braised recipe of eggplant.
Provided by Leibao's life with smoke
Total Time 15 minutes
Yield 3
Number Of Ingredients 4
Steps:
- Prepare the required ingredients, wash the eggplant with salt, then cut into cubes, and chop the spicy millet and garlic; adjust the ingredients, add 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, and half a tablespoon in any order Soy sauce, half a teaspoon of white sugar, then pour in half a bowl of water and stir evenly, then pour in half a teaspoon of starch, and mix well again;
- Pour a small amount of starch into the eggplant several times, so that the eggplant is covered with a thin layer of starch;
- Heat the oil in a pan, pour in the diced eggplant, don't use too much oil, just as much as usual for cooking
- Fry on medium-high heat until one side changes color and continue to fry on the other side. When frying, be careful to shake the frying pan to make it evenly heated;
- Fry until the eggplant is diced golden brown, and the skin is slightly fried;
- Then pour in the minced chili and minced garlic, continue to stir fry until the aroma;
- Then evenly pour the pre-mixed juice, bring to a boil on high heat, and collect the juice on medium and small heat;
- When the sauce is almost dried, add the chopped green onions and stir evenly to get out of the pot;
CHINESE BRAISED EGGPLANT - A GLUTEN FREE PLATE
Steps:
- Mix all of the ingredients for the black bean braising sauce other than the water and cornstarch then set the black bean sauce to the side.
- Slice the eggplant into slices that are around 1 inch thick. Also slice the green onions into thin slices.
- Preheat the vegetable oil over medium high heat in a large, flat pan. Add the eggplant slices and cook them for 3 minutes per side. The eggplant slices should be lightly browned on both sides.
- Lower the heat to medium low then add the black bean braising sauce to the pan. Simmer the eggplant in the braising sauce for 20-25 minutes. Flip the eggplant slices occasionally.
- Combine the cornstarch and the water in a separate dish to make the cornstarch slurry. Add the cornstarch slurry into the braising sauce and cook the eggplant for another minute or two until the sauce thickens.
- Top the braised eggplant with sesame seeds and green onions.
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