Simple method of making eggplant tofu Method of making eggplant tofu

1. Ingredients: eggplant 300g, tofu 400g, bean paste 1 tbsp, 3 onions, 2 cloves of garlic, 20ml of soy sauce, vinegar 1 0ml, salt 0.5tbsp, sugar1tbsp, chicken essence 0.5tbsp, and pepper noodles.

2. Peel garlic and cut it fine; Wash the onion and cut it into chopped green onion.

3, eggplant washed, pedicled, cut into small pieces 2.5 cm wide.

4. Rinse the tofu with water and cut it into dices about 2.5 cm in length and width.

5. Fruit juice: In a small bowl, add salt, sugar, chicken essence, pepper noodles and starch, pour in soy sauce and vinegar, stir well, and add 40 ml of water to completely melt the sugar, salt and starch inside.

6. Add cooking oil to the pot, turn on a small fire, pour in minced garlic and bean paste, stir-fry until fragrant, and add about 100 ml of water to boil.

7. Pour in eggplant and tofu, push evenly with a spatula, taste, cover the pot and cook for 5 minutes.

8. Minutes later, the eggplant becomes soft and cooked, and the tofu is hot. Turn off the heat, pour in the prepared juice, push it evenly with a spatula, turn off the heat after collecting the juice, and sprinkle with chopped green onion to serve.