The method of stewing tofu and eggplant

Health benefits

Eggplant: clearing heat

Pork belly: nourishing yin

Jiang: Reduce nausea and vomiting, dissolve phlegm and cough, dispel cold and relieve external symptoms

Ingredients

300 grams of tofu

300g of eggplant

25 grams of pork belly

Scallion 10g

Ginger 10g

Garlic 10g

15 grams of Sichuan pepper

15 grams of red pepper

Salt 10g

5 grams of monosodium glutamate

5 grams of white sugar

15 grams of oyster sauce

2 large pieces

5 grams of dark soy sauce

5 grams of pepper powder

Chicken powder 10g

10 grams of cooking wine

Starch 5 grams

The method of stewing tofu and eggplant

1. Peel and cut the eggplant into slices, then use a knife to scrape it into small pieces and put it on a plate for later use.

2. Cut the tofu in the middle and then use a knife to cut it into thin slices that are 2 centimeters thick for later use.

3. Wash and slice the pork belly with a top knife.

4. Cut scallions, ginger, and garlic into foam; Cut the chili peppers and red peppers into diamond shaped slices.

5. Heat the oil in a hot pot over high heat until 60-70% hot, then add tofu and remove the oil. Set aside for later use;

6. Then fry the eggplant chunks over medium heat, remove and set aside.

7. Heat up the oil in a hot pot and add the large ingredients until fragrant. Add the pork belly and stir fry.

8. Add scallions, ginger, garlic, oyster sauce, and dark soy sauce and stir fry until fragrant;

9. Add cooking wine, water, tofu, eggplant chunks, salt, monosodium glutamate, sugar, chicken powder, and pepper. Bring to a boil over medium heat, cover and simmer for 5 minutes.

10. thicken with water and starch, cover with chili and red peppers, and simmer for 1 minute.

11. A delicious tofu stewed eggplant is presented in front of everyone.

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/331.html