I like to eat eggplant this way, it is delicious without adding meat, and it goes perfectly with rice

Eggplant is a purple vegetable and is also one of the common vegetables on the table, whether it is cold salad or Both hot and stir-fried are good. Eggplant is an oil-absorbing vegetable. When frying, you need to add more oil and water to make it delicious. Therefore, my eggplants are usually eaten cold and rarely fried. But since I learned this method from my chef friend, the must-have dish for braised rice is eggplant.

Today I will share with you how to make eggplant. When paired with carrots, it tastes more delicious and the method is simple. Even a novice in the kitchen can know it at a glance.

Okay, without further ado, let’s start making it.

Stir-fried eggplant and carrots

Ingredients to prepare: 1 eggplant, 1 carrot, appropriate amount of chopped green onion and minced garlic, appropriate amount of salt, 3 tablespoons of light soy sauce, 1 teaspoon of sugar, 1 cup of water cup, appropriate amount of starch.

Specific methods:

1. Wash the eggplants and carrots separately and set aside; cut the onions into chopped green onions and mince the garlic.

2. Put the eggplant on the chopping board and cut it into hob pieces, then put it into a bowl, add a little salt and marinate for 20 minutes. Adding salt to marinate can effectively remove the astringency of the eggplant and make the fried eggplant more delicious. It tastes better; the carrots are also cut into hob pieces, but be careful to make them smaller than the eggplant pieces. After cutting, place in a basin and set aside. (Cut carrots smaller and easier to cook)

3. Add 1 cup of water to a bowl, mix an appropriate amount of starch, then add light soy sauce, white sugar, half of the chopped green onion and minced garlic, stir evenly to make a sauce, add Set aside.

4. After the eggplants are marinated, wash them in clean water, and then use your hands to dry the eggplant pieces. The purpose of this can effectively reduce the amount of oil absorbed by eggplant.

5. Put the dried eggplant pieces into a bowl, add an appropriate amount of starch, and mix evenly with chopsticks so that each eggplant piece is evenly coated with starch. This is also key to reducing the amount of oil absorbed by eggplant.

6. Pour an appropriate amount of cooking oil into the pot. When the oil is hot, add the eggplant cubes and carrots and stir-fry evenly. Then add the remaining chopped green onions, minced garlic and a little salt, stir-fry evenly, and finally pour in Prepare the sauce and simmer until the ingredients are cooked. This process takes about 5-7 minutes.

7. When the ingredients are cooked and the soup is thickened, take it out of the pot. The delicious eggplant is ready. It tastes best when paired with fragrant rice. If you like it, try it.