Sauteed Eggplant with Oyster Sauce

Sauteed Eggplant with Oyster Sauce

Introduction:

"Do as follows"

Production steps:

Step 1: prepare all materials.

Step 2: cut the eggplant in half from the middle, and then cut it into 2-inch sections.

Step 3: the first knife from the right interval of two centimeters oblique knife 45 degrees, gently cut to a half.

Step 4: the second knife cuts gently from the left side with an oblique knife of 45 degrees at an interval of two centimeters to the incision of the first knife, and then remove the eggplant in the middle.

Step 5: cut all the eggplants and soak them in salted water for 5 minutes.

Step 6: cut the red pepper, ginger, garlic and scallion.

Step 7: take out the eggplant, rinse it with water, drain it slightly, and sprinkle with a little starch. (I sprinkle a little too much starch)

Step 8: put a little more cooking oil in the pan than usual, heat it up, fry eggplant until soft, not necessarily golden on both sides.

Step 9: put the eggplant on the plate.

Step 10: leave oil in the pan, add ginger, garlic, red pepper and stir fry until fragrant.

Step 11: add oyster sauce, soy sauce, sugar, a little salt, stir well, then add water, starch and glass sauce.

Step 12: Sprinkle chopped green onion on the eggplant, pour with sauce, and then sprinkle with white sesame.

Materials required:

Eggplant: 2

Red pepper: 1

Scallion: 1

Ginger: 1 small piece

Garlic: 2 large petals

Oyster sauce: 15g

Soy sauce: 10 grams

Salt: 3 G

Thin water starch: 100g

Starch: a little

White Sesame: a little

Note: 1, salt to put less, oyster sauce and soy sauce are salty. 2. It doesn't matter whether you put chicken essence or not. It's fresh enough

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: salty and fresh