Roasted eggplant in garlic and oyster sauce
Ingredients: chicken essence,salt,Solanum purpurea,sesame oil,soy sauce,Jiang,sugar,red pepper,oyster sauce
Recipe Recommendations
- Solanum purpurea 3 pieces
- red pepper one
- Jiang 2 tablets
- oyster sauce 25ml
- soy sauce a tablespoon
- sugar 5 grams
- sesame oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
Steps for Roasted eggplant in garlic and oyster sauce
1
Chop the ingredients.
2
Mix oyster sauce, soy sauce, sugar, and sesame oil into sauce.
3
Cut the eggplant into diamond-shaped pieces.
4
Put 50ml of oil in a wok, heat it, and add the eggplant.
5
Stir fry the eggplant, wait for the eggplant to absorb the oil completely, then pour in 20ml of water. After the water is absorbed by the eggplant, pour in another 20ml of water and repeat three times until the eggplant is slightly soft.
6
Pour in the ingredients, stir-fry well, add in the sauce, continue to add water and stir fry as before, add when the water dries.
7
Until the eggplant is soft and ripe. The degree of softness and maturity can be determined according to your taste. You can add a little salt and chicken essence when you are ready to go out of the pot, or you can not add it, and the taste will be just as delicious.Roasted eggplant in garlic and oyster sauce Make Tips
Have you mastered the trick to my eggplant recipe? You don't need much oil, just use water cleverly! The eggplant cooked this way is not greasy and has a refreshing texture, and doesn't lose out to the texture of fried eggplant at all