Eggplant in oyster sauce

Recipe Recommendations

• eggplant of 2
• red pepper one
• onion 1 piece
• Jiang 1 small piece
• garlic 2 large valves
• oyster sauce 15 grams
• soy sauce 10 grams
• salt 3 grams
• starch a little
• white sesame a little

• salty and fresh
• fried
• half an hour
• ordinary

Steps for Eggplant in oyster sauce

1

Prepare all materials.

2

Cut the eggplant in half in the middle and cut it into 2-inch sections.

3

The first knife cuts gently to 1/2 at an oblique angle of 45 degrees from the right two centimeters apart.

4

The second knife gently cuts at an oblique angle of 45 degrees from the left two centimeters apart to the incision that overlaps the first knife, and then removes the eggplant in the middle.

5

Cut all the eggplant and soak in salted water for 5 minutes.

6

Chop the red peppers to the ground, and chop the ginger, garlic and green onions to the ground.

7

Remove the eggplant and rinse it with water, drain it slightly, and sprinkle with a little starch. (I sprinkled too much starch on this one)

8

Put a little more oil in the pan than usual, heat it up, add the eggplant and fry until soft, not necessarily golden on both sides.

9

Put the eggplant into the plate.

10

Leave the base oil in the pan, add in the ginger, garlic, and red pepper and stir fry until fragrant.

11

Add oyster sauce, soy sauce, sugar, and a little salt and stir well. Add water starch to stir up the glass sauce.

12

Sprinkle with chopped green onions on the piled eggplant, pour in the sauce, and then sprinkle with white sesame seeds.

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