The first one: first cut the eggplant, sprinkle a little salt powder and marinate it for about 20 minutes, and then squeeze out the water. This principle is similar to that of a sponge squeezing out the water, so it won't absorb water. Squeeze out the eggplant with water, and then fry it in a pot to absorb oil. The color is rarely golden and beautiful.

Only in this way can we make home-cooked fried eggplant with less oil and better luster and taste.

"Home-cooked Fried Eggplant" is for 2 people. As all the friends know, if the oil in fried eggplant is less, it will be absorbed by eggplant soon, and it is not easy to fry shiny fried eggplant. The following method can solve this shortcoming.

Ingredients: 2 eggplants, cooking oil 1 spoon (the same below the rice spoon), 0.3 spoon of baking salt.

Seasoning sauce seasoning: garlic 1 spoon, chopped green onion 2 spoons, cooking wine 1 spoon, soy sauce 1 spoon, oligosaccharide 1 spoon, Chili sauce 1 spoon, sesame oil 0.5 spoon, and a little pepper.

Cut the eggplant into 4 equal parts, and then cut it into 4-6 equal parts. The length is about the size of a knuckle of a finger.

Then sprinkle baking salt evenly and marinate for 20 minutes. Pickling with small grains of salt will take longer, and baking salt will take less and shorter time.

Mix all the seasonings and sauces.

Pickled eggplant for 20 minutes, the moisture of eggplant is pickled.

Squeeze the water out of the eggplant by hand.

Eggplant will have this moisture. Pickled and drained eggplant can use less oil than ordinary eggplant and is not greasy.

Add oil in a hot pot, then add eggplant and stir-fry over high fire 1 minute or so.

Then add the seasoning sauce and stir-fry for 2-3 minutes. Turn off the heat.

The home-cooked fried eggplant with less oil, luster and good taste is finished ~ ~