Peel garlic and wash it; Chop garlic into paste; Put sugar in the bowl; Add soy sauce and stir evenly; Add garlic and leave a small part of the eggplant; Add a little water and The Mixing Bowl juice.

2

Wash eggplant; Cut eggplant into hob blocks, add a little salt and put it in water, so that fuel can be saved when burning; Dehydrating eggplant for later use; Cut the coriander into sections.

three

Hot oil in the pot; Add eggplant and fry until golden on both sides; Add a small amount of starch to the bowl juice and mix well; Pour into eggplant and stir fry quickly; Add garlic and coriander before cooking.

four

Tip: Personally, I think braised eggplant must not be peeled. Coupled with the tenacity of eggplant skin, it tastes good and the nutrition of eggplant skin is also high. However, it also depends on personal preference. Some people like the soft and waxy taste of eggplant. Of course, you can peel it.

five

Eggplant is rich in vitamin P, which can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the brittleness and permeability of capillaries, prevent microvascular rupture and bleeding, and maintain the normal function of cardiovascular system. In addition, eggplant can also prevent scurvy and promote wound healing.