After cutting or tearing the eggplant into the desired shape, sprinkle some water on the surface of the eggplant (dip your finger in some water and flick it onto the eggplant). This way the eggplant is not only easy to fry, but also relatively oil-saving. This is because reheating the eggplant after sprinkling it with water speeds up the softening of the cell walls, thus reducing the amount of oil absorbed by the eggplant. The heat transfer rate of water is relatively fast, and can also accelerate the maturation of eggplant. In addition, using chopsticks to stir-fry the eggplant during the cooking process allows the eggplant to heat and ripen evenly.

Method two:

1. main ingredients: purple skinned eggplant, green and red peppers, ginger, garlic, scallions Ingredients: Pixian bean paste, oil, salt, starch, soy sauce, soy sauce, oyster sauce, vinegar, sugar, sesame oil, water 2. eggplant cut into strips, soaked in salted water for ten minutes; and then fished out and drained, sprinkled with some dry starch and mixed well; (soaked in salted water and then wrapped in some dry starch can make eggplant in the deep frying process) (soaked in salt water and then wrapped in some dry starch can make the eggplant in the deep-frying process less oil absorption) 3. pan into the appropriate amount of oil, burned 7 into the heat, the eggplant into the frying, pay attention to maintain a medium heat and keep turning, so as not to fry batter; fishing with a spoon to press the fried eggplant, you can then control some of the oil to. 4. 4. frying pan to stay a little oil (oil must be less, because the eggplant itself has oil), into the ginger and garlic popping aroma plus bean paste stir fry; 5. add green and red peppers stir fry; 6. into the fried eggplant with the fried; and finally poured into the pre-adjusted sauce (salt, cornstarch, soy sauce, dark soy sauce, oyster sauce, vinegar, sugar, sesame oil, water) stir fry evenly.

Tips:

1 soaked in salt water and then wrapped in some dry starch can make the eggplant in the deep-frying process less oil absorption;

2 do a good job of fish flavored dishes is the most important thing is that the sugar and vinegar and the Pixian bean paste amount of control, because the bean paste has salt, so add salt to pay attention to the amount of