How to make eggplant how to eat it, how to make eggplant good and home cooked methods

Wash and dry the eggplant, cut the hob into pieces, sprinkle in a little salt and mix well, let stand for 15 minutes to precipitate part of the juice.

Wait for the eggplant time, cut the carrot into slightly smaller hob pieces, cut the pepper into hob pieces, and change the green onion and garlic to minced. Carrots can be dispensed with at home, and red peppers can also be added to add color.

The surface of the eggplant is obviously precipitated water, and I use a little force to squeeze out the water of the eggplant, and I don't have to squeeze it very dry, put it in a draining container, and I use paper directly.

The oil in the pot is wide and boiling, pay attention to no matter what oil, the first point is enough to fry all the eggplant, and the second is to boil the oil over high heat, otherwise the eggplant will be soaked in oil, and the finished product will taste bad and greasy, of course, pay attention to safety and do not burn. After the oil boils, add the eggplant, then add the carrots, and fry them on high heat for 1-2 minutes, and the chopsticks can easily pierce through the eggplant pieces. Remove and drain the oil.

It will take a few minutes to boil the oil, at which point the sauce is thickened. The root should be thin, and if it is thick, it will not look good and it will not taste good. A flat spoon of starch, add a small spoon of sugar, the sugar must be very small, and it's okay if you don't put it, so I didn't write it in the preparation.

Salt is mixed according to taste, I put a small spoonful, a few drops of light soy sauce (still not put, don't put dark soy sauce), half a small bowl of pure water, stir well, put aside for later use.

Pour the oil in the pan into a clean, dry container that is not afraid of scalding, and keep it for use. You don't need to leave the bottom oil or brush the pot, just use the remnants in the pot, still on high heat, put in the peppers and stir-fry a few times, then pour in the eggplant and carrots that have been fried before and stir-fry a few times, put the minced onion and garlic and stir-fry a few times, stir the juice and pour it into the pot, boil until the bubbles are bright and transparent, and immediately stir out of the pot.

Cut the eggplant into cubes and squeeze out the water, add minced garlic, sugar, and light soy sauce, stir well, stir the eggplant under hot oil, stir-fry evenly, remove from the pan and put on a plate.

Cut the eggplant into strips and fry in the pot, prepare the sauce, stir-fry in the pot, come and learn!

Eggplant that is not fried is very delicious.

Eggplant