Preserved egg eggplant is mainly made of preserved eggs and eggplant, which is a simple home-cooked dish. Before cooking, the eggplant needs to be peeled, so it will be easier to fry, because it is time to eat autumn eggplant, and the skin of eggplant is thicker. So if you want to fry eggplant faster, you have to peel it and fry it. In addition, after the eggplant is cooked, it must be fried with preserved eggs, because the preserved eggs themselves are cooked for too long and fried for too long, which will taste good.

Preserved egg eggplant tutorial;

1, peel and slice eggplant, dice preserved eggs, and cut some peppers.

2. Add the oil into the eggplant and pepper and stir well.

3, put some salt and stir fry evenly.

4. stir-fry eggplant.

5. Add preserved eggs and mix well.

6, drenched with oyster sauce, adjust some monosodium glutamate to refresh.

7. Stir-fry a few more times and you can cook.

Finished product drawings:

Delicious tips for preserved egg eggplant;

1. Oyster sauce is salty, with little salt.

2. Eggplant must be fried and then stir-fried in preserved eggs, because preserved eggs are easy to cook.