You don't have to have a lot of oil, you can also make an eggplant dish, which is delicious and kills rice. This kind of eating is the most common in my family. I have eaten it at my mother's house for more than 20 years since I was a child 10. It's simple and delicious, especially in the eggplant season every year. This dish is definitely the main course on my table. It looks ordinary, but it tastes absolutely delicious. I like the sweet and sour taste. You can put more tomatoes and bibimbap in the soup.

Technology: frying

Taste: tomato juice.

Time:

Heat: Lower heat.

Composition:

Cooking steps:

1. Four essential ingredients for home-cooked eggplant: eggplant, pepper, tomato and fresh garlic.

2. Wash the eggplant, keep the skin, cut it into small pieces, rinse it with clear water and take it out.

3. Roasted Chili: Pour in a little more vegetable oil (about 3 tablespoons) than usual, and throw in Chili granules when the oil temperature is low.

4. When the oil temperature rises to smoke and the fragrance of pepper particles has been fully stimulated, take it out and throw it away. Pour it in quickly. Pour the eggplant in.

5. Stir-fry the fire quickly. When the eggplant begins to soften, sprinkle half a spoonful of salt.

6. Add the right amount of soy sauce and stir fry evenly.

7. Pour in clear water, basically submerge half of the eggplant, and cover it.

8. Use this time to cut tomatoes and peppers separately.

9. Uncover the lid and code it on the eggplant. Don't turn it over yet.

10. Continue to cover the pot and simmer slowly.

1 1. The stewing time is basically 4 or 5 minutes, just enough to peel and chop garlic into minced garlic.

12. Open the lid and mix all the ingredients evenly. At this time, the eggplant has completely softened and the soup is basically dry.

13. Sprinkle with minced garlic and stir-fry 1 for 2 minutes. Turn off the heat as soon as the garlic tastes.

Cooking skills:

Personally, I think round eggplant is better than long eggplant, long eggplant is suitable for cold salad, and pastoral eggplant is suitable for braising.

After the eggplant is diced and diced, it is best to rinse it with water (don't soak it for a long time). One is that eggplant is not easy to oxidize and turn black, and the other is that it absorbs some water, so it doesn't absorb much oil when frying in oil.

Before frying eggplant, be sure to fry it with pepper. This is a crucial step. Remember to shovel out the pepper. Otherwise, eating with rice will get hot pepper, which is not delicious.

Finally, put the minced garlic, don't fry it for too long, put it in front of the pot, the garlic flavor is the strongest and the taste is the best.

Eggplant, pepper, tomato and garlic are the four essential ingredients of this dish. The key point is that these vegetables are inexpensive and nutritious, which is worth recommending.