Do you know how to make fragrant, tender and healthy fish-flavored eggplant? Everyday busy, meals are casual and simple. Everyone is pursuing his own life, and everyone is working hard for himself or a family. Although these are all a way of life, you should learn to adjust moderately when you are busy, and you don't have to be busy to cut off the pace of life. When you are free, draw a delicate makeup for yourself, cook a delicious meal for your beloved, calm down and taste the bits and pieces of life, so that every day's life is full of happiness. ?

However, I gave up at the thought of half a pot of oil. Actually, there is no need to worry. Remember this little trick, you can make fish-flavored eggplant with low oil and healthy body and mind, which is fragrant, soft and delicious. My son said that the fish-flavored eggplant I cooked was more delicious than the chef's, and I always felt that I did less. Come and have a try! ? Scrambled eggs with pork

Food: purple eggplant 1 serving, 2 tomatoes with medium horizontal size, more than half of pepper, chopped pepper 1 serving, appropriate amount of onion, appropriate amount of minced garlic, appropriate amount of ginger foam, appropriate amount of vegetable oil, salt 1 serving, 2 tablespoons of soy sauce, soy sauce 1 serving, and oil consumption/kloc.

Step 1: Prepare all the food. Peel the round eggplant, cut it into diagonal pieces, put it into a larger pot, add a proper amount of salt, stir it evenly, and marinate it 1 hour. Always mix it twice in the middle. During the eggplant curing, let's mix a bowl of juice, put soy sauce, soy sauce king, oil consumption, sugar, chicken essence powder and corn flour in a small plate, and stir well for later use.

Step 2: Squeeze the salted eggplant out by hand. The eggplant solved by this method is very tender and does not absorb oil. Bring the wok to a boil, pour in a proper amount of vegetable oil, put the pickled eggplant into the wok, fry it until it becomes soft, and take it out and put it on a plate for later use. Clean the pan, add a little oil, add 1 spoon chopped pepper, turn to slow fire and stir-fry until fragrant. I definitely don't like it, and I will fry chopped peppers. The amount of chopped pepper is adjusted according to your own taste.

Step 3: Add onion and ginger foam, and stir-fry half of minced garlic for fragrance. Put the washed and diced tomatoes into the pot and stir-fry the tomato juice. Pour in the prepared juice, stir-fry evenly, then put the eggplant into the pot, add 1 tbsp salt, and the remaining half of the minced garlic, and stir-fry until fragrant.

The fourth step is to stir fry evenly. Add the pepper slices before taking out the pot. After frying, put the pot on the plate. If there is too much juice, you can add a little starch to adjust it. This dish of fish-flavored eggplant is really fragrant, soft and delicious. The children praised me for cooking better than the chef in the restaurant, but they also thought I did too little.