Many friends prefer to eat eggplant, because eggplant tastes good and has high nutritional content. But there is a problem with the cooked eggplant, that is, the eggplant absorbs a lot of oil, making it taste greasy and unhealthy. So today I’m going to share with you an improved recipe for home-cooked eggplant. It’s not oily or greasy after being made, and it’s especially flavorful and delicious. How to make eggplant so that it is refreshing and less oily, delicious and not greasy, healthy and delicious?

The special delicacy is home-cooked eggplant made with eggplant. It is very delicious, not greasy, and especially tasty. First, let’s prepare the ingredients needed to make home-cooked eggplant. The first thing to prepare is the eggplant. Just prepare a slightly larger long eggplant, and then prepare the appropriate light soy sauce, dark soy sauce, Salt, white sugar, tapioca starch, Pixian bean paste, and continue to prepare the appropriate vegetable oil. Finally, just prepare the appropriate amount of onions and garlic. After preparing all the ingredients needed to make these home-cooked eggplant dishes, you can start making it. First, let’s deal with the eggplant. Put the prepared eggplant into a large basin, then add the uncooked eggplant in cold water and soak it for 10 minutes. After soaking, carefully wash the surface of the eggplant 2 to 3 times, because we The eggplants are not peeled, so clean the surface of the eggplants as neatly as possible.

After cleaning the eggplant, we remove it, drain it and put it on the chopping board, then cut it into sections of about 5cm, and then cut the sections of about 5cm vertically into small pieces. , after cutting, cut the eggplant into strips, and put the cut eggplant strips into a plate and set aside. When out of the wok, heat the wok first, then put the eggplant strips into the wok and gradually fry them. There is no need to add any oil to the wok. If you add some oil, the eggplant will absorb the oil and the taste will be very bad. Stir it continuously over a slow fire. Fry and stir out the water in the eggplant. After the water in the eggplant is fried, fry it again to remove the oil. Fry the eggplant until it becomes loose and then place it on a plate for later use. Add an appropriate amount of the following sauce to the bowl, a little soy sauce, a spoonful of salt, an appropriate amount of white sugar, and a little tapioca starch, mix well, put it aside and set aside, cut the prepared onions and garlic into minced pieces and add Set aside.

Heat oil in a pan, add minced onion and garlic, then add two tablespoons of bean paste and stir-fry until fragrant. After the fragrance is fragrant, add eggplant and stir-fry gradually, stir-fry for about 30 seconds and then pour in Add the correct sauce, add a little cold water, and continue to stir-fry evenly. After the eggplant is stir-fried, we turn to high heat to collect the juice. Cover the pot and stir-fry the sugar until it turns brown, which will take about two or three minutes. When the time is up, stir-fry again. Stir-fry evenly and then put it on the plate. Put it on a nice-looking plate and then sprinkle with a green onion. This is a home-cooked eggplant dish that is both attractive and delicious. finished.