Eggplant is a very common home-grown vegetable. Although it is available all year round, in Guangdong, the best season for eggplant is in early summer. The newly grown eggplant is rich in flavour, fragrance and thick meat. Eggplants are rich in nutrition. Regular consumption of eggplants can lower blood pressure and blood lipids, anti-aging, clearing away heat and detoxification, and provide immunity.There are many ways of eggplant. Braised eggplant is the highest cooking value. Purple eggplant can still keep purple and oily after it is done. Dried chicken skin with chicken skin and bone removed, although fried, but No oil absorption, the braised eggplant made this time is also healthy and delicious.
How to make braised eggplant
Prepare ingredients: purple eggplant, chicken leg, dried chili, green pepper, red onion, etc.;
Wash purple eggplant, cut into pieces, soak in clean water for 5 minutes, remove
Heat the pan, pour the oil, pour the eggplant into the oil at a temperature of about 180 degrees, fry and soften, and remove;
Leave a little oil in the pot, add the cut ginger and chicken legs meat and stir fry;
Add dry chili and green pepper and stir fry;
Pour the fried eggplant and add a spoon of broth; PS: If there is no broth, add some water
Add salt, soy sauce, stir fry to collect the juice, put the shallot and stir-fry.