Braised eggplant is a home-cooked vegetable dish with a long history. This dish is delicious and juicy. Eggplant is rich in vitamin P that many fruits and vegetables cannot catch up with. Vitamin P can keep elasticity and physiological function of vascular wall and, prevent vascular hardening or rupture. Therefore, eating eggplant is good for our vascular.
Seasonings: salad oil, salt, chilli, dark soy sauce and white sugar
Note: The amount of the seasonings listed above can be adjusted according to personal taste.
Clean the eggplants and remove the stalks. Cut eggplants into a hob shape.
Salt the eggplants for 10 minutes, then wash and drain.
Heat the salad oil in a wok. Add the eggplants and stir-fry.
When the eggplants become slightly soft, add the chili and some dark soy sauce.
Stir-fry until the eggplants are soft. Add some white sugar.