Don't braise the eggplant anymore, the method of not frying and not greasy, the soup is rich, and it goes well with rice

Sweet and sour eggplant rice bowl

Ingredients: 2 eggplants, appropriate amount of green onion and garlic, 1 egg, 1 bowl of rice noodles, [sauce] 2 tablespoons of light soy sauce, 1 tablespoon of vinegar, half a tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, a pinch of salt, 1 tablespoon of tomato paste, 1 teaspoon of starch, 1 bowl of water, 1 teaspoon of sugar.

Directions:

1. Let's make a bowl of sauce: 2 tablespoons of light soy sauce, 1 tablespoon of vinegar, half a tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, a little salt, 1 tablespoon of tomato paste, 1 teaspoon of starch, 1 bowl of water, 1 teaspoon of sugar, put it in a bowl and stir well.

2. After peeling the eggplant, cut it into hob pieces, and the size should be as uniform as possible, so that they can be cooked at the same time.

3. Add 1 tablespoon of starch to the eggplant and grasp it well with your hands so that each piece of eggplant is coated with a layer of starch.

4. Add cooking oil to the pot, after the oil is hot, add the eggplant, stir-fry evenly, and fry until the surface of the eggplant has a little golden color.

5. Then pour in the sauce prepared in the first step, cover the pot, simmer for three minutes, simmer until the eggplant becomes soft, and then sprinkle with chopped green onions.

6. Put the rice in a bowl, fry a runny egg, put the egg on top of the rice, and sprinkle black sesame seeds to decorate. (Add a little oil to the pan, when the oil is hot, crack the eggs into the pan, cover the pan, then turn off the heat and simmer for 2 minutes).

7. Put the finished sweet and sour eggplant around the eggs, mix well and eat, it is really super delicious.