Ingredients: 300g eggplant, 70g green pepper, onion, ginger, garlic and tomato.

Auxiliary material salt raw powder oyster sauce soy sauce vinegar.

Braised eggplant practice

1, cut eggplant into pieces.

2. Pour in the salt, add the cornmeal and stir well.

3. Fry in the pan until golden brown.

4. Add onion, ginger and garlic into the pot and stir fry. Stir fry the tomato pieces evenly.

5. Pour in the eggplant with oyster sauce and pour in the soy sauce and stir well.

6. Pour in the right amount of water.

7. Pour in a little soy sauce.

8. Pour in green and red pepper slices, add a little old vinegar and stir well.

Cooking tips

1, eggplant had better not be peeled, because there is a lot of nutrition in eggplant skin.

2. Because fried eggplant is very oil-absorbing, after several experiments, I found a trick to make eggplant less oil-absorbing: when frying eggplant, put it in oil and fry it for a few minutes to force the oil out of the eggplant. It is really useful.

3. You don't need Laoganma to use bean paste.