Garlic oil and eggplant
By VicentaLakin
They usually like eggplants, but they're either overoiled or used a lot of fried oil, so they're all greasy. The approach that was introduced today is to add salt-cracked eggplants and squeeze water when the water in the eggplants is slowly leaking, both to avoid the inhaling of the eggplants when they are fried and to reduce the time for the eggplants to turn over, saving time, less oil, health, more delicious, and one another。
Recipe Recommendations
- long eggplant 2 pieces
- garlic appropriate amount
- oyster sauce appropriate amount
- salt 1 spoon
- vegetable oil appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Garlic oil and eggplant
1
The eggplant is cut into a long strip of even size and the garlic skin is crushed。
2
Spill the salt into the eggplant。
3
Pack salted slices in a fresh bag, pickled for about 15 minutes and squeezed out the water from the eggplant。
4
Take the water out of the bag and control it。
5
Take the water out of the bag and control it。
6
The pot is filled with a proper amount of vegetable oil, which drops into the strips when it's 70% hot, and is fried。
7
Two out of three of the good garlic。
8
Add a proper amount of pelican oil, roll it up。
9
When the eggplants are completely soft, then the pot is filled with a third of the garlic left。
10
Splendid, ready for use。Garlic oil and eggplant Make Tips
Xiaoji's Tips: 1. When marinating the eggplant in a plastic bag, gently massage the bag with your hands to speed up the release of moisture. 2. Garlic and eggplant are a perfect match; add more garlic to make the stir-fried eggplant more fragrant. 3. Since salt was already added when marinating the eggplant, use the oyster sauce in moderation for seasoning; do not use too much or it will be too salty. You can also add a small amount of sugar at this step.