Braised eggplant in oil: home-cooked and delicious, easy to master.
1. Prepare materials.
Ingredients: 2 eggplants.
Excipients: appropriate amount of green onion, ginger, garlic, light soy sauce, dark soy sauce, sugar, salt, chicken essence, appropriate amount of edible oil.
Second, the production steps.
Remove the stems of the eggplant, wash it, cut it into evenly sized pieces, and soak it in water for 10 minutes to remove some of the astringency.
Finely chop the green onion, ginger and garlic and set aside.
Heat the oil in a pan and fry the eggplant until golden brown on both sides, and fry until the eggplant is soft.
Leave the bottom oil in the pot, add the green onion, ginger and garlic and stir-fry until fragrant.
Add the fried eggplant, pour in light soy sauce, dark soy sauce, sugar, salt, chicken essence to taste, add an appropriate amount of water, cover the pot and simmer for 10 minutes.
Once the soup is thickened, sprinkle with chopped green onions and serve.
3. Precautions.
Don't fry the eggplant for too long when frying so as not to affect the taste.
When seasoning, the amount of seasoning can be adjusted according to personal taste.
If you prefer a richer taste, you can increase the amount of dark soy sauce in moderation.
With the above steps, you can easily master this delicious home-cooked dish. If you like this dish, you can share it with your friends or family, or leave a comment in the comment section to share your cooking tips and food recommendations. If you're interested in food, you can browse my homepage for more food** and recipes.