No wonder the braised eggplant in the restaurant is so delicious, the original recipe is so simple and fragrant. Eggplant is rich in nutrients, rich in protein, vitamins and other nutrients, is a very high nutritional value of the ingredients. Eggplant nutrition is very high, the method is also a lot, today to share with you a classic home cooking, braised eggplant method, braised eggplant is also considered to be a traditional dish in our country, the taste is delicious and juicy, crispy outside, fragrant and delicious, color and flavor are complete, special delicious rice, as long as you master good practices and know-how, you can also make the same taste as the restaurant, not absorbing oil, not greasy and delicious, the following with me to see the production method.
Ingredients to prepare:
Eggplant, dried fungus, corn starch, cooking oil, green and red pepper, green onion, ginger, minced garlic, bean paste, tomato sauce, salt, monosodium glutamate, sugar, water starch
Here's how:
1. First put a few dried fungus into the bowl, then add warm water to soak for a while, soak the fungus; prepare two washed eggplant, first cut off the eggplant stem with a knife, and then peel off the eggplant one by one, then cut the eggplant in half, then cut the eggplant into hob pieces, cut the eggplant into the pot, and then add corn starch to the basin in parts, directly with both hands to mix evenly, so that the eggplant can be evenly wrapped with starch, and then sprinkle some water, continue to add starch to stir evenly, Let the eggplant be wrapped with more starch, so that the eggplant is not easy to absorb oil, and finally mix it like this.
2. Next pour more oil into the pot, after the oil is hot, put the starchy eggplant into the oil pan and fry, after the eggplant is put in, stir with chopsticks to prevent the eggplant from sticking together, fry the eggplant thoroughly, fry it, and fry the eggplant until golden brown, and then fish out the eggplant oil control.
3. Prepare two washed green and red peppers, remove the seeds and cut all the peppers into slices.
4. At this time, the fungus is soaked, the dust on the fungus is cleaned, the fungus is washed, and then directly torn into small flowers by hand, after the water in the pot is boiled, the fungus is directly poured into the pot to blanch the water, boil for about two minutes, to cook the fungus, disinfect it, and then fish the fungus into a cool water bowl to cool.
5. Pour a small amount of oil into the pot, add onion ginger and garlic minced into the pot after the oil is hot to fry out the aroma, then add a spoonful of bean paste to the pot, then add tomato sauce to stir-fry, fry out the red oil in the bean paste and the sour and sweet taste in the tomato sauce, then add a small amount of water to the pot to stir, then add green and red pepper and wood ear to stir a few times, and then pour the eggplant that has just been fried into it and stir-fry evenly, fry the green and red pepper until it is broken, add a small spoonful of salt to the pot, a small spoon of MSG, Add more sugar and stir-fry evenly, and finally add some water starch to the pot, stir-fry evenly to turn off the heat and get out of the pan.
6. Let's do this braised eggplant today, the eggplant is smooth and refreshing, salty and sweet, the color and flavor are complete, the special delicious rice, used to eat with rice, is too fragrant.