Home-cooked fried eggplant
By AnthonyMann
Eggplant has always been one of my favorite dishes. Many restaurants have fried eggplants in sauce. Personally, I feel that the taste is a bit too heavy and covers the original flavor of the eggplant. I prefer my mother's method of cooking the eggplant. It has the original flavor of the eggplant and has the taste when eaten. It has a special taste and exudes the unique aroma of eggplant. The practice is not so troublesome. The most important thing is not greasy.
Recipe Recommendations
- eggplant appropriate amount
- meat appropriate amount
- onion appropriate amount
- ginger appropriate amount
- garlic appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Home-cooked fried eggplant
1
Pat the eggplant with the back of the knife, cut it off, and soak it in clear water for a while in advance. You can sprinkle a little salt in the water. Remove the eggplant and squeeze off the water with your hands. Shred ginger, minced garlic, minced meat.
2
Heat the pot and pour in the local vegetable oil (the local vegetable oil is the oil squeezed by my mother's rapeseed. It is particularly fragrant and suitable for making eggplant, potatoes, fish, chicken and duck meat). The vegetable oil must be heated by 70% and add shredded ginger, minced garlic and minced meat, stir-fry.
3
Pour in the eggplant, stir-fry over medium heat for three minutes, add a little salt and sugar, add a little soy sauce, chicken essence, and a little cooking wine.
4
Stir fry for one minute, sprinkle with spring onions, and serve.
5
Stir fry for one minute, sprinkle with spring onions, and serve.