Braised Eggplant with Soy Bean Paste

The first step of”Shao”（Braise）is to fry the main ingredients，then add sauce or water and seasoning，bring to a boil，then reduce the heat until the main ingredients（meat，seafood，fish，tofu，vegetable，etc.）are tender.Braising can be diversified in terms of the variety of ingredients and sauce:Hongshao（add soy sauce or sugar to color the dish），Baishao（use milk instead of soy sauce），Ganshao（do not use any sauce），Jiangshao（use hoisin sauce），Congshao（add shallot，1/3 of seasoning），Lashao（use red spice）.

Braised eggplant is an everyday dish，which can be divided into two categories：cooked with vegetables and cooked with meat.Did you know？When Chinese people are taking pictures together，they will usually shout out，”Qie Zi（The eggplant）”.But don’t be mistaken！They are doing this not because they really want to eat eggplant，but so they will make big smiling faces when they speak these two Chinese words”Qie Zi”.

OK，before we start the cooking course，let’s say，”Qie Zi！”100g vegetable oil，5g salt，5g sugar，10g soy sauce or sweet fermented flour paste，5g crushed shallot，5g crushed garlic，30g cornstarch-water mixture.

Peel the eggplants，remove the stems，cut them into thick pieces or cubes.Pour 80g vegetable oil into the pot，place the eggplant pieces in the pot when the oil is hot，fry until tender，then set aside.

Pour 20g oil into the pot；put the shallot crushed in when the oil is hot；add the eggplant as soon as you smell the aroma from the shallot.

Stir-fry for a while，add salt，sugar，soy sauce，and the cornstarch-water mixture，stew 1-2 minutes，season with crushed shallot，then stir-fry a few times.

qingquang

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