Shredded eggplant with oyster sauce

Shredded eggplant with oyster sauce

Introduction:

"Eggplant contains vitamin E, which has the function of preventing bleeding and anti-aging. If you eat eggplant often, it can keep the cholesterol level in the blood from increasing, which has positive significance for delaying human aging. This morning, I bought a very fresh eggplant in the market. It's not only beautiful in color, but also delicious with oyster sauce

Production steps:

Step 1: tear the eggplant into pieces by hand and cut the green and red peppers into pieces

Step 2: Sauce: in a small bowl, pour in 2 tbsp oyster sauce, 3 tbsp cooking wine, 1 tbsp soy sauce, half tbsp salt, half tbsp sugar, stir well and set aside

Step 3: put cold oil in the hot pot, and the amount of oil is just a little more than usual. Don't use too much

Step 4: when the oil is hot, add minced meat and stir fry until golden

Step 5: pour in the eggplant and stir fry over high heat

Step 6: pour in the oyster sauce, stir fry quickly, let the eggplant absorb the sauce

Step 7: stir fry the green and red pepper until it is cut off. Add a little chicken essence

Step 8: serve

Materials required:

Eggplant: 3

Green pepper: 1

Red pepper: 1

Oyster sauce: 2 teaspoons

Cooking wine: 3 teaspoons

Raw soy sauce: 1 teaspoon

Salt: half a teaspoon

Sugar: half a teaspoon

Chicken essence: a little

Notice: 1. Don't cut eggplant with a knife, it's easier to absorb oyster sauce if you tear it by hand. 2. Stir fry eggplant quickly with high fire, especially after the sauce is poured, so as not to stick to the pot. 3. Add less or no salt as appropriate, because oyster sauce and soy sauce are salty, and soy sauce here is for freshness. 4. Eggplant can eat oil better, because it doesn't need to fry in advance, so this dish can be cooked slightly better than usual Put more oil in

Production difficulty: simple

Technology: stir fry

Ten minutes: Making

Taste: slightly spicy