What is the most authentic way to cook braised eggplant?

When it comes to eggplant, everyone is familiar with it. Eggplant is the vegetable we have eaten the most since childhood. When I was a child, I often saw my grandmother planting eggplants in the yard or in the fields. When the harvest season came, the eggplants would be steamed or braised in oil. The soft and tender eggplant flesh tasted especially delicious. Eggplant is also rich in nutrients. The vitamin P it contains can strengthen the body and promote good health. So, how to make braised eggplant?

[Ingredients]: 400 grams of eggplant, 500 grams of vegetable oil (60 grams actually consumed), 30 grams of soy sauce, 10 grams of cooking wine, 13 grams of sugar, 3 grams of salt, 2 grams of MSG, 2 grams of chopped green onion, 2 grams of minced ginger, and 100 grams of water. [Preparation]: 1. Cut off the stalks of the eggplants, wash the stems, cut into large pieces like water chestnuts, and place them on a plate. 2. Put the wok on high heat, add vegetable oil, heat it to 50%, pour in the eggplant and simmer and fry from warm oil to boiling oil. When the eggplant is soft, pour the oil into a colander and drain. 3. Place the wok on high heat, sprinkle with chopped green onion, minced ginger, add water, pour in eggplant, then add cooking wine, soy sauce, sugar, and salt, stir a few times, bring to a boil, cover the wok, turn to low heat, simmer for about 1 minute until the soup is thin, then stir-fry for a few seconds on high heat, add MSG and 15 grams of vegetable oil, shake the wok a few times, and wait until the marinade is thick. 【Features】: The eggplant is soft and rotten, and tastes salty and sweet.

Method and steps for braised eggplant in oil: 1. Wash the eggplant, cut it into pieces, drain and set aside; heat the pot, add rapeseed oil and heat it until it is 60% hot, add the flattened garlic cloves and stir-fry until fragrant; 2. Put the eggplant in the pot and stir-fry until it changes color; add water, soy sauce, sugar and a small amount of salt, cover the pot and cook until the eggplant becomes soft; 3. Open the lid of the pot, add salt to taste, and reduce the juice. Braised Eggplant 4 This dish is salty and sweet, my and Xiaobao's favorite ~ Braised Eggplant 5 If you don't like sweet taste, you can just make it salty and braised eggplant.

Ingredients preparation

400 grams of eggplant, 500 grams of vegetable oil (60 grams actually consumed), 30 grams of soy sauce, 10 grams of cooking wine, 13 grams of sugar, 3 grams of salt, 2 grams of MSG, 2 grams of chopped green onion, 2 grams of minced ginger, and 100 grams of water.

Production steps

1. Remove the stems of the eggplants, clean the stems, cut into large cubes like water chestnuts, and place on a plate.

2. Place the wok on high heat, add vegetable oil, heat until 50% hot, pour in the eggplant and simmer and fry from warm oil until the oil boils. When the eggplant is soft, pour the oil into a colander and drain.

3. Put the wok on high heat, sprinkle with chopped green onion, minced ginger, add water, pour in eggplant, then add cooking wine, soy sauce, sugar, refined salt, stir a few times

4. After boiling, cover the wok, turn to low heat and simmer for about 1 minute

5. When the soup becomes thin, stir-fry on high heat for a few seconds, add MSG and 15 grams of vegetable oil, shake the wok a few times, and wait until the marinade thickens.