Braised Eggplant
This braised eggplant dish is prepared by coating eggplant in batter, deep-frying it, then braising it with tomatoes, scallion, ginger, garlic and other seasonings.
Ingredients
eggplant (cut into irregular chunks)
1
tomato (cut into chunks)
1
scallion (cut into strips)
1
garlic (lightly smashed with a knife)
2 cloves
ginger (cut into strips)
1
egg (for batter)
0.5
cornstarch (for batter)
150 g
salt
to taste
monosodium glutamate
to taste
peanut oil
250 g
cooking wine
to taste
soy sauce
to taste
black pepper
to taste
white sugar
to taste
Instructions
1
Prepare Ingredients
Cut the eggplant into irregular chunks, cut the tomato into chunks, cut the scallion into strips, cut the ginger into strips, and lightly smash the garlic cloves with a knife (this is known as 'smashed garlic' in professional cooking).
2
Make Batter and Fry Eggplant
Place a wok over heat, add 250g of peanut oil and heat until hot. Coat the eggplant pieces in the batter (mixed from 0.5 egg and 150g cornstarch) and fry until golden brown. Remove the fried eggplant and drain the excess oil.
3
Braise
Leave a small amount of oil in the wok, add the scallion strips, ginger strips, and smashed garlic, and stir-fry until fragrant. Add the fried eggplant, then add salt, monosodium glutamate, cooking wine, soy sauce, black pepper, and a small amount of white sugar in sequence. Add half a bowl of water and the tomato chunks, then braise until fully cooked.
