Exclusive Vegetarian Braised Eggplant
Salt-pressed eggplant wedges are pan-fried until silky and bronzed, glazed with soy and cooking wine, and finished with bright red chili rings in a simple, satisfying vegetarian braise.
Instructions
- 1
Wash the eggplant and cut it into large irregular chunks, then sprinkle with an appropriate amount of salt to draw out the moisture.
- 2
Wash the eggplant that has been soaked in water to remove the salt, and squeeze out the moisture.
- 3
Add an appropriate amount of cooking oil to the pan, put the eggplant in the pan and stir-fry (eggplant that has released its water is very easy to stir-fry).
- 4
Add an appropriate amount of light soy sauce and cooking wine, and continue stir-frying.
- 5
Stir-fry until it reaches a relatively soft state.
- 6
Add an appropriate amount of boiling water and a little salt, then simmer for a short while.
- 7
Add small red chili rings for garnish before taking it off the heat.
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Ingredients
Main Ingredients
- Eggplant2 piece
- Xiaomi Red Pepper1 piece
Seasonings
- Edible oilto taste
- cooking wineto taste
- light soy sauceto taste