Braised eggplant in brown sauce is a traditional home cooked dish. Its delicious taste is perfect for pairing with rice.

Why do you soak eggplant before cooking?

Eggplant contains two types of substances called phenolic oxidase. When exposed to oxygen, these substances will react with the phenolic substances in the eggplant again, evolving into colored chemicals. The color of these chemicals will increase over time and eventually turn black. Soaking eggplant with water can prevent hydrolysis and maintain its bright color. We all know that eggplants absorb a large amount of oil during cooking. This is because eggplants are formed by sponge like cell walls, and the sponge bodies are soft and can collapse, soften, and absorb oil at high temperatures. Before making eggplants, soaking them first will allow the sponge bodies to absorb a large amount of water, which increases the oil absorption during cooking

Should eggplant be peeled before roasting?

Do not peel roasted eggplants.

Eggplant skin itself contains a large amount of nutrients, especially the rich content of vitamin B. Moreover, the outer skin of eggplants is very smooth and can be easily cleaned, so there is no need to worry about pesticide residues.

Braised Eggplant in Brown Sauce

Braised eggplant in brown sauce is a traditional home cooked dish. Its delicious taste is perfect for pairing with rice.

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Equipment

1 Stir frying spoon
1 induction cooker
1 pot

Ingredients

one Round eggplant
Appropriate amount garlic
Appropriate amount green pepper
Appropriate amount ketchup
Appropriate amount edible oil
Appropriate amount corn starch
2 tablespoons sugar
2 tsp Salt
1 tsp chicken essence
2 tsp Old soy sauce
Appropriate amount sesame oil

Instructions

Prepare ingredients.
Peel and dice the eggplant, dice the green pepper, mince the garlic and set aside.
Add a small spoonful of salt to the eggplant pieces, mix well, and marinate for ten minutes.
Pour off the excess water from the eggplant, then sprinkle with an appropriate amount of cornstarch and mix well.
Take a clean small bowl, then add corn starch, sugar, chicken essence, dark soy sauce, salt, and then pour half a bowl of water to make a bowl of juice and set aside.
Put an appropriate amount of oil in the pot. When the oil temperature is 50% to 60% hot, add the eggplant and start frying.
Fry until the surface of the eggplant is golden, remove and set aside.
Take another clean pan and pour a small amount of oil. When the oil is hot, add the tomato paste and stir-fry minced garlic until fragrant.
Pour the eggplant into the pot and stir fry evenly.
Put the green peppers in the pot and stir-fry evenly.
Pour the bowl of juice into the pot, then collect the juice on high heat and stir-fry evenly, and pour a little sesame oil before leaving the pot.