Eggplant puree home practices are as follows:

Preparation materials: eggplant (purple skin, long) a, homemade chili sauce a spoonful, the right amount of salt, peanut oil, soy sauce, green onions, the right amount.

1, first of all, the long eggplant cut into strips, into the steamer or rice cooker steam about eight minutes (until soft and rotten). Open the fire, on the pot, pour a moderate amount of peanut oil.

2, the oil is hot, pour into the eggplant stir fry.

3, in the process of stir-frying with a spatula properly press the eggplant strips, so that it falls apart.

4, add appropriate amount of salt and soy sauce.

5, add my mom's own chopped chili sauce and chopped green onions. You can also buy supermarket ready-made chopped chili sauce.

6, stir fry to taste.

7, look at the color, looks sticky can be out of the pot, do not burn paste.