Slice the eggplant into strips, marinate them in salt for 20 minutes, dehydrate them, and then deep fry them, which not only uses very little oil, but also maintains the beautiful purple skin. It is said that frying eggplants in daily life will consume a lot of oil because eggplants have a high water content, and the water in frying eggplants will require a lot of oil. Now we don't need so much oil after we force the water out with salt in advance. This method can kill two birds with one stone! Eggplants are a very nutritious food, and in summer they are produced in large quantities and are relatively inexpensive. Eating more eggplant is good for you. For example, eggplant can unclog blood vessels and replenish many vitamins needed by the body.

Ingredients: round eggplant, green pepper, red pepper, garlic, oil, salt, soy sauce, oyster sauce. Steps:Prepare materials:round eggplant meat thick skin, more suitable for this roasted eggplant; green and red pepper wash, can not eat spicy replaced by green and red pepper. Peppers cut into small pieces, eggplant cut into hobnail pieces, eggplant pieces do big and thin, try to make each piece have skin and meat. Enlarge the eggplant pan, sprinkle a little salt, mix well, and let it rest for 10 minutes or more; more salt, shorter resting time, less salt, slightly longer resting time. Grab a handful of eggplant and clench it slightly with your hands, and the black eggplant juices will come out. The edges of the eggplant pieces are transparent at this point. Warm the oil in a wok and add the same amount of oil as you would normally use for stir-frying. Add the eggplant to the pan and stir-fry continuously over medium heat. Press the eggplant slices with a spatula from time to time to allow the juices to seep out more quickly; once the eggplant slices are tender, add the green and red bell peppers to the pan. Stir-fry until the eggplant slices become transparent and the whole pieces form a pile. Pour in soy sauce, oyster sauce, and garlic powder. Stir-fry quickly and evenly.

The choice of eggplant is also very delicate. Be sure to choose a smooth surface, not a wrinkled one, and the color of the eggplant should be dark, not light, so that the steamed eggplant is also particularly nice. It's even better if you have small green onions. Just replace it with small green onions. Cilantro can be ignored. If you can't eat spicy, you can also replace the red spices with red peppers, but the red color will make the food look more attractive and nothing can be just ignored.