The following two ways to burn the following two ways to burn the eggplant as delicious, but also save oil, interested parties may wish to try.

1, eggplant peeled and cut into the appropriate size of the eggplant slices or eggplant pieces, over cool water once fished out. Sprinkle in two small spoons of table salt and mix well, leave for 20 minutes. Stir frying pan into cooking oil (only slightly more than usual frying can be). Squeeze out the water that has seeped out of the eggplant and then add it to the frying pan and stir-fry until it is 80% cooked. Use a small bowl of minced garlic, chopped green onion, soy sauce, sugar, a little cooking wine and vinegar, and according to taste into the appropriate amount of salt, mix well and then poured into the pot, stir fry for a few moments out of the pot.

Characteristics: Salt pickled eggplant does not "eat" oil and oil, juice thick color bright, smooth and crisp.

2, eggplant slices or eggplant block over the cool water out, drain the water sprinkled with a little starch mix. The pan is filled with cooking oil (a little more than the usual frying can be). When hot, add eggplant slices and stir-fry. Eight mature into the minced garlic, scallions, soy sauce, sugar, salt, a little wine and vinegar, but also put a little bowl of beans, tomato city, and finally thickened out of the pot.

Characteristics: tender and not greasy, color and flavor.

And

Burned eggplant practice:

Raw materials: eggplant (peeled), 1 green onion, 2-3 green onions, 10 grams of good soy sauce, 20 grams of sugar, 5 grams of salt, a little monosodium glutamate, green onions, ginger, new garlic in moderation.

Practice:

1, eggplant, scallion, cut into rolling pieces. Onion ginger minced, garlic patted, add soy sauce, sugar, salt, monosodium glutamate, starch, mix with water.

2, frying pan oil, not too much, with the general amount of oil on the frying vegetables almost. Because the eggplant is initially more "eat" oil, so be sure to slow fire, hot oil. And to turn diligently, almost can not stop the spatula, to keep turning, until the eggplant looks browned, soften, slow down a little turn. Slowly turn but also to turn, roasted eggplant is delicious and not tired of the trick is in the "turn" on.

3. When the eggplant becomes very soft and rotten, put in the green onion, of course, if you do not like to eat these two things can not put, just put the eggplant in. Then put in the seasoning, because there is starch in the high seasoning, so wait for it to collect the soup, not too thick.

Tips:

Burning eggplant is very oil-intensive, how can I save oil?

Burning eggplant, eggplant especially absorb oil and become greasy, if you want to save oil and light taste good, you can wash the eggplant first with a little salt marinade, when the eggplant seepage water, squeeze out the water, and then add oil cooking. You can also not put oil first, first dry fry a little, the eggplant water to stir off, the texture becomes loose and then add oil to cook.

Also, you can't use eggs to cook eggplant, so save them and make soup.