600g of Eggplant with Purple Skin

4 cloves of garlic

1 small piece of ginger

1 green onion

Supplementary Ingredients

Cooking Oil

2 tbsp

Minced Chili Peppers

1 tbsp

Laogansma

1 tsp

Soy Sauce

Soy sauce

1 tbsp

Vinegar

1 tbsp

Oyster sauce

Baked Eggplant

1 tbsp

Vinegar

1 tbsp

Oyster Sauce

1 tbsp

Sugar

1 tbsp

Salt

Moderate

Starch

Moderate

Small Tips to Make Roasted Eggplants Suck Less Oil

1.

Wash ginger, green onion and garlic and cut them into crushed foam for use.

2.

Eggplant cleaned and cut into uniform long pieces, soaked in water with a little salt for half an hour, this is the first key point, so that the eggplant absorb water.

3.

Soak the eggplant and dry it, then put it into a pot and steam it until it's about eight minutes old, when the eggplant is soft and turn off the heat. This is the second key point, the eggplant becomes soft, it is not easy to absorb the oil.

4.

The frying pan into the amount of cooking oil to heat, onion, ginger, garlic foam pot stir incense, chopped peppers, Lao Ganma stir-fried red oil.

5.

Steamed eggplant in the pot stir fry, very little oil all stay on the surface of the eggplant, shiny oil.

6.

Then pour into the pre-mixed bowl of sauce stir-fry to taste, add a small amount of water starch juice, sprinkle with chopped green onions can be out of the pan on the plate.

Cooking tips

1, the purple skin of the eggplant is rich in vitamin E and vitamin P, so do not remove the skin.

2, the bowl juice that beforehand the oyster sauce, soy sauce, vinegar, sugar in a bowl to mix well, easy to use.

3, steamed eggplant will come out of the water, remember to fish out the eggplant into the pot, do not add water.