Raw materials: eggplant (peeled), 1 scallion, 2-3 scallions, 10 grams of good soy sauce, 20 grams of sugar, 5 grams of salt, a little monosodium glutamate, green onions, ginger, new garlic moderate.

Practice:

1, eggplant, scallion, cut into rolling pieces. Onion and ginger minced, garlic patted, add soy sauce, sugar, salt, monosodium glutamate, starch, mix with water.

2, frying pan oil, not too much, with the general amount of oil on the frying vegetables almost. Because the eggplant is initially more "eat" oil, so be sure to slow fire, hot oil. And you have to turn it over, almost like you can't stop the spatula, you have to keep turning it over, until the eggplant looks brown and soft, then turn it over slower.

Slowly turn but also to turn, roasted eggplant is delicious and not tired of the trick on the "turn".

3.

When the eggplant becomes very soft, put in the green onion, of course, if you don't like these two things you can leave them out and just put the eggplant in. Then put in the seasoning, because there is starch in the high seasoning, so wait for it to collect the soup, not too thick.

Tips:

Burning eggplant is very oil-intensive,

How can I save oil?

Burning eggplant, eggplant especially absorb oil and become greasy, if you want to save oil and light taste good, you can wash the eggplant first with a little salt marinade, when the eggplant seepage water, the water squeeze out, and then add oil cooking. You can also not put oil first, first dry fry a little, the eggplant water to stir off, the texture becomes loose and then add oil to cook.

Also, you can't use eggs to cook eggplant, so save them and make soup.