Braised eggplant is a well-known dish, and it is also a special dish with a long history, and is known as the finest of vegetarian dishes. It is delicious and juicy. In addition to its special taste, its nutritional value is also very rich.
Efficacy
Eggplant "can clear heat and stop bleeding, reduce swelling and relieve pain; it is used for heat toxin carbuncle, skin ulcer, mouth and tongue sore, blood under hemorrhoids, blood in the stool, blood in the nose, etc. Chinese medicine believes that eggplant is a cold food. So eating it in summer can help clear away heat and relieve summer-heat, and is especially suitable for people who are prone to rashes and sores.
Ingredients
| Ingredients | Consumption |
| Garlic | 3 g |
| Vegetable oil | 5 g |
| ketchup | 5 g |
| Starch | 3 g |
| tomatoes | 150 g |
| eggplant | 150 g |
| sesame sauce | 3 g |
Directions
1
Cut the eggplant into pieces with a hob, pat starch on it and set aside. Start the pan and heat the oil. Add the eggplant at 60% of the oil temperature. Fry until golden brown and remove for later use.
2
Heat oil again in the pot, add minced garlic, green onion, tomato sauce and saute until fragrant
3
Put in the prepared tomatoes and eggplant and stir fry
4
Add a little water, sugar, chicken essence, MSG, oyster sauce, light soy sauce, vinegar
5
After boiling for one minute, add water starch to thicken, add sesame oil, and cook
