Eggplant is not only a delicious food but also nutritious, which is why many housewives choose it when cooking. Let’s learn 2 ways to make delicious stir-fried dishes with eggplant: stir-fried eggplant with fermented tofu and stir-fried eggplant with soy sauce, both tasty and simple.
1. Stir-fried Eggplant with Fermented Tofu
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Preparation
15 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Stir-fried Eggplant with Fermented Tofu Serves 3
Eggplant 2 pieces Green onions 5 stalks Garlic 3 cloves Chili 1 piece Fermented tofu 2 tablespoons Cooking oil 2 tablespoons MSG 1/2 teaspoon
Ingredients Image
How to Cook Stir-fried Eggplant with Fermented Tofu
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Prepare the Ingredients
Wash the eggplant, remove the stem, and cut it into 3 sections, then cut each section into 4 pieces along the length.
Cut the green onions into small pieces, each about 2 finger lengths long.
Peel the garlic, wash it, and then mince it finely.
For the fermented tofu, add 1/2 teaspoon of MSG, then mash the tofu until smooth and stir to dissolve the MSG evenly.
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Stir-fried Eggplant
You add 2 tablespoons of cooking oil into a pan that is hot on the stove, then sauté minced garlic until fragrant and golden.
After the garlic is golden and fragrant, add the fermented bean sauce and stir-fry evenly over medium heat, then add the eggplant to stir-fry together.
After about 5 minutes of stir-frying, add 1/2 bowl of water and continue stir-frying. When the eggplant is soft and the skin turns brown, it is cooked. Adjust the seasoning to suit your family’s taste, then add the chopped green onions and turn off the heat.
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Finished product
The stir-fried eggplant with fermented bean curd after completion has the rich creaminess of eggplant and a strong fermented bean curd aroma, along with a hint of garlic and the spiciness of chili, making your meal more appealing and delicious. Eating it with white rice is simply delightful.
2. Stir-fried eggplant with soy sauce
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Preparation
15 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Stir-fried Eggplant with Soy Sauce For 5 people
Eggplant 5 pieces Garlic 4 cloves Green onion 4 stalks Annatto oil 3 teaspoons Oyster sauce 1 tablespoon Soy sauce 2 tablespoons Salt/ sugar a little
Ingredient images
How to cook Stir-fried Eggplant with Soy Sauce
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Prepare the ingredients
Cut the eggplant into pieces and halve them, then soak in diluted salt water for 5 minutes, rinse with water, and let drain.
Peel the garlic, wash it clean, and mince it finely.
Remove the roots from the green onion, wash it clean, and chop it finely.
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Steaming eggplant
Put all the prepared eggplant into a steamer, cover it and steam over high heat for about 5 – 10 minutes. Observe until the eggplant is soft, then turn off the heat.
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Stir-frying eggplant
First, place a pan on the stove and add 3 teaspoons of annatto oil. Then add minced garlic and sauté until golden and fragrant.
Once the garlic is golden, add about half a cup of water along with the seasonings: 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1/2 teaspoon of sugar, 1/2 teaspoon of salt, and adjust the seasoning to taste.
Continue to cook the mixture over medium heat until it thickens, then add the eggplant and stir.
After stirring for about 3 minutes, when the water starts to evaporate, turn off the heat and sprinkle a little chopped green onion and pepper on top to finish.
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Final Product
The stir-fried eggplant with soy sauce, when completed, has a rich, creamy texture, is soft, and has an enticing aroma of eggplant, ensuring it will be delicious for your meals. The strong fragrance from the oyster sauce, paired with hot white rice, is truly wonderful.
Tips for choosing delicious eggplants
- We should choose young and fresh eggplants because they will be sweet and fragrant when cooked. If the eggplant is wilted, it will lose its sweetness, while the overripe ones contain many seeds and reduce the quality of the dish.
- When buying eggplants, pay attention to the stem of the fruit. If you see the skin of the eggplant and the white area at the stem connecting together, it indicates that the eggplant is young, fresh, and tasty.
- Freshly picked eggplants have green stems, taut and shiny skin, and a dark purple color.
- On the other hand, if you see the eggplant is hard, with a color changing from pink-purple to light purple, it is overripe and will not be tasty when cooked.
See more:
Recently, we shared information about 2 ways to make vegetarian stir-fried eggplant that TasteVN provided. If you have any questions, please leave your information below the article.
*Refer to images and recipes from the YouTube channel Delicious Food and Wife’s Kitchen.
