How to make sizzling eggplant with soybean sauce

Cooking is a science and of course a skill. Only with a good method can we make delicious dishes. Today I will introduce to you a method of making grilled eggplant with soybean sauce that is both delicious and pleasing to the eyes!

1. Wash the surface of two eggplants with clean water and drain the water

2. Use a knife to cut the eggplant into thin slices of about 0.5cm thick along the diameter of the eggplant.

3. Use a knife to evenly cut a tic-tac-toe pattern on the cut surface of each eggplant.

4. Heat the pan on the fire, pour a small amount of cooking oil into the pan, turn the pan to make the cooking oil evenly distributed on the bottom of the pan to moisten the pan, and place the cut eggplant slices evenly on the bottom of the pan

5. Fry over low heat until one side is golden brown, then turn over.

6. Fry the other side until golden brown, take out the eggplant slices and place them on a plate

7. Chop 2 cloves of garlic and put them in the pot (no oil is needed in the pot)

8. Add 1 tablespoon of soybean paste

9. Add 50ml cold water to dilute the soybean paste, and simmer over low heat until the water boils.

10. Cut the red pepper into small pieces with scissors

11. Put the chili segments into the pot, continue to cook for a few seconds, and turn off the heat.

12. Pour the cooked sauce on the eggplant, sprinkle the chopped coriander on the surface of the eggplant, and sprinkle a small amount of cooked white sesame seeds.

Although the above method of cooking grilled eggplant with soybean sauce may seem a bit complicated, I believe that you are smart enough to have mastered it. Now that you have mastered the text, you can start doing it yourself. I believe that you have strong hands-on ability.