Home cooked eggplant

Home cooked eggplant

Introduction:

"I like eggplant very much, but I'm not willing to cook it because it costs a lot of oil and takes a long time to stir fry. Learn how to save fuel this time and try to do it once. That is, after peeling and slicing the eggplant, marinate it with salt and remove the moisture. Really, it doesn't absorb oil at all, but the time of frying hasn't changed. Ha ha, just one good thing! "

Production steps:

Step 1: required materials: eggplant, green and red pepper, onion, garlic.

Step 2: Seasoning: oil, salt, soy sauce, soy sauce, vinegar, sesame oil, flour, chicken powder, sugar.

Step 3: remove the root of eggplant, peel and cut it into pieces, then add appropriate amount of salt, marinate for a while, after water comes out, dry it.

Step 4: wash green and red peppers, remove pedicels, tendons and cut into pieces.

Step 5: Chop garlic and set aside

Step 6: Chop green onion and set aside

Step 7: mix seasoned soy sauce, raw soy sauce, sesame oil, chicken powder, sugar, vinegar, raw powder and water into juice.

Step 8: warm the oil in a hot pan, pour in the marinated eggplant, stir fry until it is cooked, and remove.

Step 9: a small amount of oil, saute chopped chives and part of garlic.

Step 10: pour in the fried eggplant, green pepper and red pepper, stir fry for one minute.

The eleventh step: finally pour in the juice before it is ready, stir fry evenly, put the pan in the pan, and sprinkle the garlic pieces left.

Step 12: delicious home cooked eggplant is on the table!

Materials required:

Tomato juice: 400g

Green pepper: 5g

Red pepper: 5g

Scallion: right amount

Garlic: right amount

Oil: right amount

Salt: right amount

Soy sauce: moderate

Old style: moderate

Vinegar: right amount

Sugar: right amount

Sesame oil: appropriate amount

Raw powder: appropriate amount

Chicken powder: right amount

Note: the juice should be adjusted ahead of time before stirring, or there will be raw powder for precipitation.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh