The sauce in the pot, two spoons of vinegar, a spoonful of sugar, a large spoonful of ketchup, a spoonful of soy sauce, a spoonful of soy sauce, a spoonful of oyster sauce, water, corn starch, small fire can be poured into the fried eggplant, and so on, fully absorbed sauce on the plate sprinkled with green onions, a dish can be under the whole pot of rice ha ha ha. This is why the eggplant will become a lot of lonely and empty cold woman boudoir things, not only can be ornamental, but also can eat. The most common way to make eggplant is to fry it, but to fry it well still needs some attention. "Fried eggplant" stir-fried, "fried eggplant" red flavor.

As soon as it gets hot, it shrinks and absorbs oil. If you fry it directly in oil, you need a lot of oil to fry a pot of eggplant, and it tastes oily and is not good for the body. I usually do eggplant, only a few drops of oil is enough to share with you how I do it into the ginger evenly stir-fried flavor into the shredded meat, stir-fried and out, another frying pan with oil to heat, into the eggplant stir-fried soft into the soy sauce, add water to simmer for a while, into the cut meat, and then into the green and red pepper stir-fried to the break of the life of the chicken seasoning, then out of the pan plate can be.

Pot into a lot of oil, heating to the eggplant oil, in the frying pan will be fried eggplant using the braised eggplant, although difficult to seasoning are put, although the eggplant is also soft and sticky, but there is no flavor, completely tasteless, good braised eggplant is not very tasty;

Many people believe that fried eggplant must be put a lot of oil to fry delicious, because the eggplant is too absorbent, but not too much oil, and the eggplant is not good. The eggplant is too absorbent, do not put more oil will not be delicious, so fried eggplant will be too greasy. In fact, if you want to fry a delicious eggplant, no need to deep fry, also do not need a lot of oil, pay attention to a small trick is good! Take a close look at the following practice inside which step is the key to it! Eggplant itself is more water, also very oil absorption, but also easy to turn black, so how to do can make it not black, not much water, eat not greasy is the key. We can choose to cut the eggplant into julienne or slices, with sharp peppers or tomatoes, this problem is solved.