Eggplant with less oil sauce

Eggplant with less oil sauce

Introduction:

"Often eat eggplant, help to prevent and treat hypertension, coronary heart disease, arteriosclerosis and hemorrhagic purpura. Eggplant is a good thing, but it's just too oil-absorbing. Today, when we make a sauce baked eggplant, we first soak the eggplant in water, which can greatly reduce the amount of oil. The eggplant tastes soft and glutinous, and it's not greasy at all. Besides, it's super delicious. We can't make this dish for dinner

Production steps:

Step 1: 1. The ingredients are ready.

Step 2: 2. Wash green pepper, remove pedicels and seeds, cut into shreds, flatten garlic with a knife, peel and slice, wash eggplant, remove pedicels and cut into hob pieces.

Step 3: 3. Bring to a boil the water in the pot, put in the eggplant until the eggplant changes color, and then remove.

Step 4: 4. Pour out the eggplant water, heat the oil in the pot, add garlic slices and saute until fragrant.

Step 5: 5. Add eggplant and stir fry.

Step 6: 6. Add green pepper and stir fry.

Step 7: 7. Add some soy sauce.

Step 8: 8. Add a spoonful of Pixian bean paste and stir fry until the eggplant is soft.

Step 9: start cooking

Materials required:

Eggplant: 3

Green pepper: 1

Olive oil: right amount

Soy sauce: moderate

Pixian Douban sauce: right amount

Salt: right amount

Garlic: right amount

Note: what is eggplant water like? On the one hand, eggplant will soften and reduce the frying time, on the other hand, it will absorb enough water, so it will not absorb so much oil.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy