Braised Eggplant with Soybean Sauce
Overview
Eggplant has high nutritional value, and its main function is to soften blood vessels and prevent arteriosclerosis, so it is especially suitable for the elderly. Since eggplants tend to absorb oil during cooking, in order to achieve a rich flavor while absorbing less fat, you can cook the eggplants whole. This method leaves the fat in the soup, but there is no fat inside the eggplant.
Tags
Ingredients
Steps
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Main and auxiliary ingredients: eggplant, garlic, soybean paste.
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Put oil in the pot, add the washed and drained eggplants and fry them.
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Fry the eggplant until the inside is almost cooked, set aside. The outer skin should not be burnt.
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Leave oil in the pot, add garlic cloves, and sauté over low heat until fragrant. Add soybean paste. Fry it slowly over low heat without burning it.
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Add reserved eggplant. Add appropriate amount of water. After boiling, add salt and sugar to taste and cook for 5 minutes.
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To make it easier to eat, you can use chopsticks to split the eggplant.
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Add a little MSG for freshness and turn off the heat.
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Remove from pan, plate, and serve.
