Home-cooked eggplant
I made this occasionally. It can be said that I made it indiscriminately. Hehe, I didn't expect my brother to like it very much. I also feel that it will work well, so I am sending it for everyone's reference. I hope to give more valuable opinions. This girl is very polite ~~~
Recipe Recommendations
- eggplant appropriate amount
- tomatoes appropriate amount
- green pepper appropriate amount
- onion appropriate amount
- garlic appropriate amount
- salt appropriate amount
- sugar appropriate amount
- Taizi is delicious with vegetables appropriate amount)
- soy sauce a little
- salty and sweet
- burn
- ten minutes
- ordinary
Steps for Home-cooked eggplant
1
Wash the eggplant and cut it into slices, mix well with starch. (After mixing it with starch and frying it, the outer skin of the eggplant will be very crispy, and it will overcome the shortcoming of the eggplant being very oil-absorbing. If it is not too troublesome, you can also add egg white to it, which will be more crispy. I was really hungry at that time, so the egg white will be saved, hehe) Another advantage is that the last bit of starch juice is poured directly into the eggplant when it is out of the pot to thicken it. Is it killing two birds with one stone, haha!
2
Put oil in the pan and fry the eggplant, remember not to get the oil too too hot ~~~
3
While frying the eggplant, cut the green onions, ginger, garlic, tomatoes, and green peppers.
4
Fry the eggplant until golden brown and fish out.
5
Leave a little base oil in the pan, add green onions, ginger, and a little Nande seasoning and stir fry until fragrant. (I like to stir-fry Nande seasoning gently in oil. It will be even more fragrant ~~~)
6
Add in the cut tomatoes and press them with a shovel. This will feel like ketchup, haha!
7
Add green peppers, turn, add a little water, add salt, sugar, and a little soy sauce, and cook for about one minute.
8
When the water boils, put the fried eggplant in, then add the chopped garlic cloves and stir fry. When the aroma of garlic comes out, pour in the sauce when mixing the eggplant and stir evenly, and you can turn off the heat and leave the pan. It's quite a meal ~~~(I was in a hurry and forgot to take a photo of adding the eggplant. Hehe, I omit a photo here...)