Eggplant and melon recipe is as follows:

Main ingredients: 3 eggplants, 100 grams of pork, salt, 2 spoons of soy sauce, 2 spoons of oyster sauce.

Accessories: a little ginger, a little carrot, vegetable oil, a little pepper, green onion.

1, first of all, the pot of oil hot pot, under the ginger slices fried incense.

2, and then add the meat slices stir fry.

3, then pour into the peeled and torn into long strips of eggplant.

4, drizzled with flavorful fresh soy sauce, oyster sauce.

5, plus a little shredded carrots, stir-fry over high heat.

6: When the eggplant is soft and dark, add chopped green onion, salt and pepper.

7, once again stir fry evenly, you can turn off the fire to plate.

8, the last plate on the table can be served.

Sautéed eggplant and melon notes

1, slice thickness to be uniform: fried eggplant and melon, eggplant and melon slices should try to maintain the same thickness, which can ensure that the cooking time is even, so that the eggplant and melon taste better.

2, fully drained: ketchup contains a lot of water, so before cooking need to be fully drained ketchup slices, so you can avoid frying out too much juice, affecting the taste.

3, first stir-fried and then add seasoning: fried ketchup, you can first ketchup slices into the pot stir-fried, to be ketchup soft and then add seasoning, so you can better retain the nutrition and taste of ketchup.

4, the fire should be moderate: ketchup cooking will affect the taste, and fried too much will destroy the nutrition of the ketchup, so the fire should be mastered, moderate fire can ensure that the ketchup cooked through without losing taste.

5, add the right amount of salt: ketchup has a certain astringent flavor, add the right amount of salt can remove astringent flavor, but also can enhance the taste of the dish.