Old dry mother roast eggplant

Old dry mother roast eggplant

Spare ingredients: 500 grams of eggplant, 2 tbsp of hot pot red oil, 1 tbsp of lao gan ma spicy sauce, 30 grams of water starch, 100 grams of clear soup (can also be replaced with water), 5 grams of minced green onion, 5 grams of garlic slices, 2 large ingredients, 1 tsp of light soy sauce, 1 tsp cooking wine, salt, a little chicken essence, a little sugar, and a suitable amount of coriander.

Production process

Step 1: Cut the eggplant into hob pieces, mix well with a pinch of salt, marinate for 15 minutes, and squeeze out the oozing black water.

Step 2: Add red oil to the pan and heat it to 40%, add the eggplant cubes and fry them, so that each side is heated evenly and is golden brown.

Step 3: Leave a little bottom oil in the wok, add lao gan ma spicy sauce and onion, garlic and large ingredients to fry the aroma, add eggplant and fry until soft.

Step 4: Add cooking wine, soy sauce, clear soup, sugar and chicken essence to the pot and bring to a boil, sprinkle a handful of parsley.

Warm tips

Eggplant is cut and soaked in cold water to prevent it from turning black.

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