Eggplant is my favorite vegetable. It is nutritious and contains protein, fat, carbohydrates and vitamins. There are many ways to cook eggplant. You can make eggplant salad, steamed eggplant, and fried eggplant. Usually cooking eggplant uses a lot of cooking oil, which tastes very fragrant, but some people find it too greasy. Today I will share a recipe of braised eggplant. This is a Chinese dish with a bright red color and a slightly spicy taste, I only used a small amount of cooking oil. I also added pork to arouse your appetite. Those who like to eat eggplant can try this braised eggplant.
Cooking steps:
1. Prepare all ingredients, eggplant is best not to peel, eating eggplant with skin helps to promote the absorption of vitamin C.
2. First cut the eggplant into strips, sprinkle with a little salt in the container, mix well and marinate for 10 minutes.
3. Cut green peppers into strips. Cut the pork into shreds, add a little starch and cooking wine, marinate the pork for a while.
4. Add a small amount of oil to the pan and fry the eggplant until it becomes soft. Then take them out of the pot and set aside.
5. Add a little oil to the pan again, add Sichuan bean paste, green onion, ginger and stir-fry.
6. Pour the shredded pork and fry until the color turns white.
7. Pour green pepper strips and fried eggplant strips, pour a small half bowl of water, add light soy sauce and thick soy sauce and cook for a few minutes. Sichuan bean paste is salty, so you don’t need to add salt.
8. When cooking until a little soup is left, pour in moderate water starch, heat until the soup becomes thick, sprinkle with minced garlic.
Braised Eggplant Strips with Pork
Ingredients
- 500 g eggplants
- 1 green pepper
- 100 g pork
- 1 tbsp Sichuan bean paste
- moderate green onions
- 1 piece of ginger
- 2 cloves garlic
- ½ tsp chicken essence
- 1 tbsp light soy sauce
- 1 tbsp thick soy sauce
- moderate water starch
- moderate oil and salt
Instructions
- 1. Prepare all ingredients, eggplant is best not to peel, eating eggplant with skin helps to promote the absorption of vitamin C.
2. First cut the eggplant into strips, sprinkle with a little salt in the container, mix well and marinate for 10 minutes.
3. Cut green peppers into strips. Cut the pork into shreds, add a little starch and cooking wine, marinate the pork for a while.
4. Add a small amount of oil to the pan and fry the eggplant until it becomes soft. Then take them out of the pot and set aside.
5. Add a little oil to the pan again, add Sichuan bean paste, green onion, ginger and stir-fry.
6. Pour the shredded pork and fry until the color turns white.
7. Pour green pepper strips and fried eggplant strips, pour a small half bowl of water, add light soy sauce and thick soy sauce and cook for a few minutes. Sichuan bean paste is salty, so you don't need to add salt.
8. When cooking until a little soup is left, pour in moderate water starch, heat until the soup becomes thick, sprinkle with minced garlic.
