Purple/green eggplant

energy

Small onion

Light soy sauce

rice vinegar

sugar

chicken essence

Red pepper

salad oil

Healthy diet, eggplant also needs less oil-the practice of fishing eggplant juice

Choose long eggplant with purple skin or green skin, remove the pedicle, wash and cut into wide strips. Cut it not too small or too thin, or it will become soft and rotten after steaming.

Bring the eggplant into the pot with cold water, turn on a big fire, steam it for about 13 minutes after the water is boiled, and chopsticks can penetrate the eggplant. Don't steam eggplant until it is soft and rotten.

Let the steamed eggplant cool naturally, pour out the excess water and put it on a plate for later use.

Remove the roots, peel, wash and chop an appropriate amount of shallots, and wash and cut ginger into powder for later use.

Preparation of bowl juice: enough soy sauce, no need to add salt, appropriate amount of rice vinegar, appropriate amount of sugar, the ratio of rice vinegar to sugar is 65,438+0: 65,438+0, a little chicken essence, put it into chopped Jiang Mo, and stir all the seasonings evenly, so that the sugar is fully dissolved.

Pour the prepared bowl of juice on the eggplant.

Sprinkle shallots evenly.

Pour a small amount of oil into the pot, and when the oil temperature is slightly hot, add the dried Chili section. Turn off the heat immediately after frying the dried peppers with low heat. Don't fry them too much, or the peppers will be bitter.

Pour the fried Chili oil evenly on the eggplant while it is hot.

Put the prepared eggplant with juice in the refrigerator for 20 minutes before eating. It is cooler and has a better flavor.