Let's follow the video to see how to do it. First, prepare two washed eggplants, cut off the roots with a kitchen knife, then cut the eggplants in the middle, cut them into large pieces, and put the cut eggplants into a big bowl like in the video.
Add the right amount of water without eggplant. Add a few drops of white vinegar to prevent eggplant from oxidation and blackening, then stir well and let eggplant soak in vinegar water for five minutes. Next, prepare a peeled potato, cut the potato in the middle, then divide the potato into four pieces, and finally cut the potato into large pieces, just like in the video, and put the cut potato on a plate for later use.
Next, take out the wok, add cooking oil, stir-fry a little more than usual, then add the cut potatoes, stir-fry them until they are cooked, and put them all in and stir them with chopsticks to make them heated more evenly. Stir-fry the potatoes until they are slightly yellow, remove them from the oil as in the video, and put them on the plate for later use. Now our eggplant is ready. Clean it, then take out the water-controlled eggplant and put it in a box to control the water. Put the water-controlled eggplant in a big basin, add a spoonful of salt and stir well.
The reason why eggplant absorbs oil is because the inside of eggplant is spongy, so direct frying for special oil absorption and salting can destroy the sponginess of eggplant. Stir well and set aside for 10 minutes. Next, prepare a washed green pepper, remove the roots and seeds, then cut the green pepper from the middle, cut it into large pieces with a knife, and put the cut green pepper into a small bowl for later use. Prepare a few millet peppers, ginger and millet peppers and cut them into small circles. Put the chopped millet pepper and green pepper together, then prepare a handful of shallots, cut the shallots into chopped green onions, put the chopped green onions in a small bowl for later use, then cut the shallots leaves, chop the shallots leaves equally, and put the chopped green onions Ye Er in another small bowl for later use.
Prepare another piece of ginger. Slice the ginger first, then cut it into shredded ginger with a knife, and finally cut it into Jiang Mo. Put the chopped Jiang Mo and shallots together. Prepare more garlic, cut the garlic into pieces first, then chop it into minced garlic with a knife and put it in a small bowl for later use. Next, add two spoonfuls of soy sauce, half a spoonful of soy sauce, one spoonful of aged vinegar, one spoonful of oyster sauce and two spoonfuls of white sugar to refresh.
Add a spoonful of salt to taste, and finally add a proper amount of water, and then fully stir into juice. Now the eggplant has been marinated and marinated with a lot of water. Squeeze the juice of eggplant hard to destroy the sponge of eggplant, so that the treated eggplant does not absorb oil and tastes softer.
Put the processed eggplant into another big bowl, add a spoonful of dry starch after all the processing, and then stir the eggplant evenly. Adding starch can seal the incision of eggplant, so that eggplant won't absorb oil when we fry it. Do not add oil from the pan, put in the processed eggplant, stir evenly, stir the steam out of the eggplant in advance, and stir for about one minute.
Cook again, add cooking oil, add onion, ginger and garlic, stir-fry quickly until fragrant, add a spoonful of Pixian bean paste after stir-frying, stir-fry until red oil, then add the processed eggplant, stir-fry evenly, then add potatoes, and continue to stir-fry. Add the mixed juice, continue to stir fry until the juice is rich.
Stir-fry until the juice is thick, add the green pepper, stir-fry for half a minute, stir-fry the green pepper until it is raw, and finally stir-fry, and then serve. Finally, sprinkle with onion leaves, and this delicious home-cooked eggplant is ready. Wow, it's delicious.
The eggplant made in this way is particularly delicious, and it is especially appetizing with rice and steamed bread. Moreover, the eggplant treated in this way will not absorb oil and will not turn black, so it is more nutritious and healthy to eat. Please help me order a compliment from your rich little hand. Every praise, every attention and every message from you is the driving force for my progress. Thanks for your support and encouragement. If you like this practice, please collect it for your family to try. Click on my portrait to see more.