Eggplant in Mungs-Sauce

Why is it called Meng's? Hehe, because my mother made it, and I still haven't gotten tired of eating it for many years ~

Whenever autumn is approaching, someone at home often sends eggplants, pure green eggplants with no chemical fertilizers and pesticides ~

Sauce eggplant, whether it is purple eggplant or green-skinned eggplant, the coarse and fine ones all taste the same, just the flavor of the big sauce is different ~

The sauce is ground by relatives themselves. The ingredients are the same, but the results are different. The taste is very different. I am a little surprised ~

Sauce eggplant goes well with rice. You can eat several bowls when mixed with rice. It's delicious ~~

Recipe Recommendations

eggplant appropriate amount
northeast sauce appropriate amount
onion appropriate amount
salt appropriate amount

sauced
sauce
ten minutes
simple

Steps for Eggplant in Mungs-Sauce

Remove the stems and wash the eggplant. It is best not to leave too much water on the washed eggplant skin.

Cutting the cross flower knife, my mother said that this part was not easy to cook and was not very delicious, so I used a knife to cut the flower.

This frying pan is 28cm long and can hold 7 aubergines. Put a small amount of oil in the pan, low heat, and fry slowly.

Cover it and cook it faster, and turn it as much as possible during the process.

Fry the eggplant until it is soft.

Press it with a shovel and continue to fry it. The eggplant is too fat and it takes a little long.

Here comes the Northeast sauce. Before amplifying the sauce, the eggplant must be fried thoroughly to taste delicious. Even if the skin is burnt, it doesn't matter. Don't use high fire, fry it slowly over medium to medium heat, and turn it frequently.

Put a spoonful into a bowl, add some water, and stir the sauce.

Pour the stirred sauce evenly into the soft eggplant.

Add appropriate amount of salt, cover the lid and simmer for a few minutes, sprinkle with some chopped green onion or chopped pepper before serving the pan.