Oil-Braised Eggplant
Tender eggplant in a savory-sweet style typical of Zhejiang cuisine, first fried then braised.
Ingredients
eggplant (stem removed, cap washed, cut into large diamond-shaped pieces)
400 g
vegetable oil (actual consumption 60 g)
500 g
soy sauce
30 g
cooking wine
10 g
sugar
13 g
fine salt
3 g
MSG
2 g
chopped scallion
2 g
minced ginger
2 g
water
100 g
Instructions
1
Step 1
Remove the stems from the eggplants, wash the caps, cut into large diamond-shaped pieces, and place them on a plate.
2
Step 2
Place a wok over high heat, add the vegetable oil, and heat to about 50% hot. Add the eggplant and fry covered, frying from warm oil up to a boil. When the eggplant becomes soft, pour it together with the oil into a strainer to drain off the oil.
3
Step 3
Place the wok over high heat, scatter in the chopped scallion and minced ginger, add the water, pour in the eggplant, then add the cooking wine, soy sauce, sugar, and fine salt. Stir a few times, bring to a boil, cover the wok, then switch to low heat and simmer for about 1 minute until the sauce is reduced. Move back to high heat and stir-fry for a few seconds, add the MSG and 15 g of vegetable oil, shake the wok a few times, and serve once the sauce is thick and concentrated.
