The skin turns black because of low oil temperature or long storage time after cutting.

Method 1 of oil-soaked eggplant:

Food composition:

Two eggplants, four garlic, appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce and appropriate amount of fish sauce.

Production method:

1, peeled eggplant, cut in the middle and cut into slender strips, soaked in clear water to avoid blackening.

2, add water to the pot without eggplant, boil over high heat, turn to medium heat and cover and cook, about seven or eight minutes later, until the eggplant becomes soft.

3. When the eggplant is completely soft, pick it up with a sieve, drain it and put it on a plate.

4. Heat the pot, pour in oil, garlic, add a little salt, stir fry a few times, and the garlic will float out, and then pour in some soy sauce.

5. Pour the fried garlic sauce on the drained eggplant.

6. Finally, sprinkle with chopped green onion and drop a circle of fish sauce to serve.

Method 2 of oil-soaked eggplant:

Making material

Material: eggplant (purple skin, long) 400g.

Accessories: 50 grams of pork (fat and thin)

Seasoning: 65g peanut oil, 5g onion, 5g garlic (white skin), 3g ginger, 7g salt, 10g sugar and 5g vinegar.

productive practice

1. Wash the tender eggplant, vertically cut it into strips with skin about 5 mm thick, and put it in a box;

2. Add 2000 grams of boiling water into the box, soak for about half an hour, take it out and drain it for later use;

3. After heating in a pan, add 50 grams of peanut oil, put eggplant slices in the pan, fry until both sides are golden, and then take them out;

4. Put the wok on medium fire, add 15g oil, heat it, and add shredded onion, minced garlic, Jiang Mo, minced meat, refined salt, white sugar and rice vinegar;

5. Immediately after frying, add the fried eggplant slices, stir fry gently, and fry the hook out of the pot.