The home practice of eggplant puree is as follows:

Main ingredient: eggplant (purple skin, long)

Accessories: a spoonful of homemade chili sauce, salt, peanut oil, soy sauce, green onions

Steps 1, first of all, the eggplant cut into strips, put into the steamer or rice cooker to steam for about eight minutes (until soft and rotten), as shown in the picture:

Steps 2, turn on the fire!

Step 3: When the peanut oil is hot, pour in the eggplant and stir-fry, as shown in the picture:

Step 4: During the stir-frying process, use a spatula to press the eggplant strips appropriately, so that it is scattered and rotten, as shown in the picture:

Step 5: Then, add the appropriate amount of salt and soy sauce to the pot, for seasoning, as shown in the picture:

Step 6: After adding the chili sauce and scallions, stir fry again, as shown:

Step 7, and finally add chili pepper after stir fry flavor, as shown:

Step 8, stir fry for a while can be out of the pot, as shown: