Braised eggplant
Overview
Braised eggplant, a traditional home-cooked dish. It is fragrant and delicious, and is very suitable for eating with rice. Eggplant is a vegetable that can be purchased all year round, and eating it regularly is also very good for the body. Eggplant is rich in vitamin P. This substance can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent capillary rupture and bleeding, and maintain normal cardiovascular functions. In addition, eggplant also contains vitamin E, which has the function of preventing bleeding and anti-aging. Regular eating of eggplant can prevent the level of cholesterol in the blood from increasing, which has positive significance for delaying human aging.
Tags
Ingredients
Steps
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Prepare ingredients.
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Peel and cut the eggplant into cubes, cut the green chili into cubes, and mince the garlic and set aside.
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Add a small spoonful of salt to the eggplant pieces, mix well, and marinate for ten minutes.
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Pour off the excess water from the eggplant, then sprinkle with an appropriate amount of cornstarch and mix well.
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Take a clean small bowl, then add cornstarch, sugar, chicken essence, dark soy sauce, and half a bowl of water to make a bowl of juice and set aside.
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Put an appropriate amount of oil in the pot. When the oil temperature is 50% to 60% hot, add the eggplant and start frying.
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Fry until the eggplant surface is golden brown, remove and set aside.
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Take another clean pot and pour a small amount of oil. When the oil is hot, add tomato paste and stir-fry minced garlic until fragrant.
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Pour the eggplant into the pot and stir-fry evenly.
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Add the green chili peppers to the pot and stir-fry evenly.
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Pour the bowl juice into the pot, then reduce the juice over high heat and stir-fry evenly. Pour a little sesame oil before serving.
