Home-style stir-fried braised eggplant, which is healthier without frying, nutritious, delicious and rice-friendly

Today, I made a braised eggplant for my family, not fried, fragrant and appetizing, and a special meal.

 Directions:

1. Peel the eggplant and cut it into hob pieces, beat in an egg, add two spoons of flour, and mix well. Try to coat each eggplant in a layer of flour.

2. Slice the washed tomatoes, cut some green pepper cubes, and prepare some fungus and minced garlic. Friends who like spicy food can prepare some millet spicy.

3. Add an appropriate amount of salt, light soy sauce, dark soy sauce, balsamic vinegar, sugar, starch, and a little water to the bowl, stirring well.

4. Add an appropriate amount of oil to the pot, add the eggplant, and fry over low heat until golden brown.

5. Add an appropriate amount of oil to the pot and pour in the minced garlic to stir-fry until fragrant, then add green pepper and fungus and stir-fry.

6. Stir-fry until it is almost broken, then add the tomatoes and fry until soft.

7. Add the eggplant, pour in the seasoned sauce, stir-fry evenly, and fry until the soup is viscous and ready to go.

Braised eggplant is done to do this, it is delicious and rice, it is particularly delicious without frying, and friends who like it can try it!