It's almost summer Every time I visit the market and see fresh eggplant, it always reminds me of the ketchup my grandmother made for us in the country when I was a child. I used to have a bad life and seldom ate meat, but I ate a lot of eggplant I made myself, but I didn't get tired of it, because my grandmother's practices were various, which made us interested in eggplant, a simple vegetable. I cooked this dish from memory. I hope we can always remember the taste of home in our distant hometown.

Tools/raw materials

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Eggplant (purple skin, long) (one)

A spoonful of homemade Chili sauce

Proper amount of salt

Peanut oil right amount

Proper amount of soy sauce

Scallion right amount

Steps/methods

1/8 Step by step reading

First cut the long eggplant into strips and steam it in a steamer or rice cooker for about eight minutes (until soft and rotten).

2/8

On the fire, put it in the pot and pour in proper amount of peanut oil.

Come to the little red book app to see a simple recipe.

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3/8

When the oil is hot, pour in the eggplant and stir fry.

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4/8

In the process of cooking, press the eggplant strips properly with a spatula to make them loose. (This step is crucial)

5/8

Add some salt and soy sauce (I forgot to shoot soy sauce, sorry)

6/8

Add my mother's own chopped pepper sauce and chopped green onion. You can also buy ready-made chopped Chili sauce in the supermarket.

7/8

Stir-fry to taste.

8/8

Look at the hue. It looks sticky and can be cooked. Don't burn it!