roasted eggplant
Ingredients: soy sauce,salt,long eggplant,pepper,MSG,green onion,minced garlic,starch,oil,oyster sauce
Recipe Recommendations
- long eggplant of 5
- pepper one
- oil appropriate amount
- minced garlic appropriate amount
- green onion appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- MSG appropriate amount
- salt appropriate amount
- starch appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for roasted eggplant
1
Peel eggplant
2
Cut the eggplant and pepper into hob pieces
3
Grab some dry starch
4
Mix the eggplant well with dry starch
5
Heat the starchy eggplant in the pan and fry it
6
To prevent the eggplant from being soaked in oil, fry it for a while before removing the eggplant
7
Wait until the oil is hot before putting the eggplant in the pan and frying it again
8
Watch the eggplant turn golden, then put the pepper into the pan and slip the oil, remove it to control the oil
9
Sauce chopped green onion and minced garlic in a pan, add some water. oyster sauce
10
Add a pint of fresh soy sauce. MSG
11
Stir in the sauce, stir evenly and remove from the panroasted eggplant Make Tips
The eggplants are sprinkled to prevent too much oil from being sucked in, and the re-frying is also to prevent the greasy taste after eating too much oil.