Braised eggplant

Cooking Instructions

1. Prepare the ingredients. Cut the eggplant into cubes and sprinkle with cornstarch. Mix well and coat each piece of eggplant with starch. I forgot to shoot.

   

2. Put more oil in the pan

   

3. When the oil temperature is 60% hot, put in the eggplant blocks, I put them in one by one, and everyone should be careful when they put the oil on their bodies, don't burn

   

4. Fried a little yellow and turned over,

   

5. Fry until golden brown on both sides, remove and set aside.

   

6. Leave some base oil in the pot, put garlic slices and tomatoes and stir-fry until fragrant, here must be a little more hot and fragrant.

   

7. The green, red and yellow peppers are poured in

   

8. The fungus is upside down.

   

9. Stir-fry a few times, pour the fried eggplant into the inside, and continue to stir-fry.

   

10. Pour in the seasoned sauce.
    Sauce: 1 spoon of dark soy sauce, 2 spoons of light soy sauce, note that it is a small spoon, half a spoon of salt, half a spoon of monosodium glutamate, half a spoon of sugar, half a spoon of chicken essence, half a spoon of oyster sauce, some starch, then add half a bowl of water, stir well. The sauce is ready.

    

11. Pour the juice in, and the flavor will come out

    

12. Simmer for a while

    

13. Remove from the pan and bring some minced garlic to a plate. Home-cooked taste, delicious, and meals.

    

14. delicious