Soybean Braised Purple Eggplant
Overview
[Soybean Braised Purple Eggplant] Meatless and enjoyable meal. I deliberately eat less meat. The reason is that I found that my daughter’s eyes light up when she sees meat, and she has difficulty digesting it if she eats too much. So I limit it to avoid eating too little vegetables in the long run. Vegetarian dishes need to be more suitable for rice, otherwise it will affect the appetite, which is always bad. It’s not about not eating meat every day, but eating vegetarian food two days a week. This dish is very popular today because it contains soybeans and is quite nutritious.
Tags
Ingredients
Steps
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Material diagram. Soak the soybeans in advance.
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Cut tomatoes into cubes, chop onions and garlic, and cut eggplants into cubes.
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Take a small bowl and squeeze out 30 grams of tomato sauce, 10 grams of oyster sauce, and 10 grams of light soy sauce.
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Pour oil into the wok, sauté the garlic and onions, add the soybeans and sauté for two minutes.
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Add tomatoes and stir-fry.
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Put the eggplant cubes on. Please note that the eggplants are floured and oiled, so that the finished dish will be more fragrant. I wanted to use the oil pan, so I put it in the pan directly. There is not so much grease, but it is still very fragrant.
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Stir well and simmer over low heat.
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Open the lid in the middle and stir until the eggplant is fully flavored.
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It’s out of the pot.
