Braised eggplant

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Braised eggplant
Jan 16, 2008 21:02
ICEBERG Points: Join Date: Sep 10, 2007 Status: offline	Materials: two eggplants (about 530 grams), green pepper (1), red pepper (1) and garlic. Seasonings: edible oil (5 tablespoons), thick broad bean sauce (2 tablespoons) and sesame oil (1/3 tablespoon). Marinade: cooking wine (1/2 tablespoon), white sugar (1/3 tablespoon), chicken gravy (1 tablespoon), soybean sauce (1 tablespoon), aromatic vinegar (1/2 tablespoon) and starch ( 1/2 tablespoon).

Jan 16, 2008 21:04	#1
ICEBERG Points: Join Date: Sep 10, 2007 Status: Offline	Step 1 Cut eggplant as the pictue shows. Remember that all eggplant pieces are connected.

Jan 16, 2008 21:05	#2
ICEBERG Points: Join Date: Sep 10, 2007 Status: Offline	Step 2 Hollow green and red pepper and cut them into pieces.

Jan 16, 2008 21:07	#3
ICEBERG Points: Join Date: Sep 10, 2007 Status: Offline	Step 3 Add 1/2 tablespoon cooking wine, 1/3 tablespoon white sugar, 1 tablespoon chicken gravy, 1 tablespoon soybean sauce, 1/2 tablespoon aromatic vinegar, 1/2 tablespoon starch and 3 tablespoons clean water in a bowl. Then mix them well.

Jan 16, 2008 21:09	#4
ICEBERG Points: Join Date: Sep 10, 2007 Status: Offline	Step 4 Pre-heat 5 tablespoons edible oil, quick-fry garlic, green and red pepper. Then add eggplants in and stir-fry till the color of the eggplants changes. Finally, add a bowl of water in the boiler. After boiling, boil for 15 minutes with gentle heat.

Jan 16, 2008 21:10	#5
ICEBERG Points: Join Date: Sep 10, 2007 Status: Offline	Step 5 Pour marinade in the boiler, add 2 tablespoons thick broad bean sauce and 1/3 tablespoon sesame oil.

Jan 16, 2008 21:11	#6
ICEBERG Points: Join Date: Sep 10, 2007 Status: Offline	Step 6 Boil for 2 minutes.

Jan 16, 2008 21:12	#7
ICEBERG Points: Join Date: Sep 10, 2007 Status: Offline	Braised eggplant is done.

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