How to cook roasted eggplant

The world is so wonderful, you must not want to be lonely, so you must go out to eat with friends often. Having tried all the delicacies in the world, are you a little tired of it? It doesn’t matter. If you can learn how to roast eggplant like me, you will definitely be excited for a long time.

1. Material map.

2. Wash the eggplant and prepare to cut it. Beginners can put chopsticks on both sides of the eggplant and cut it with a straight knife (the knife is perpendicular to the eggplant and cut downwards), without cutting through the eggplant with each cut.

3. Turn the eggplant over and cut it diagonally (the angle between the knife and the eggplant is 45 degrees, cut vertically, and do not cut through the eggplant with each cut).

4. Cut the eggplant into slices.

5. Cut the ingredients into pieces.

6. Slice the meat, add soy sauce, salt and cooking wine and mix evenly.

7. Prepare about 40 grams of soybean paste.

8. Coat the cut eggplant with starch.

9. Heat up a pan with oil and fry the eggplants. No need to fry too hard, just fry them for a while. Gently take out the eggplants and drizzle with oil. The eggplants will be soft after frying.

10. Pour out the oil, leaving a little oil, stir-fry the ingredients, and add the marinated meat and stir-fry until fragrant.

11. Pour the soybean paste into the pot, add the fried eggplant back into the pot, add a little water or stock, and simmer over low heat until the eggplant is well-seasoned.

12. Add chopped green onion when the pot boils and serve.

When the whole family sits together eating delicious dishes and watching their smiles as they enjoy the delicious food, I think the housewives are the happiest. So today, the housewives should quickly make this nutritious and delicious farm-style roasted eggplant for their families.