It's almost summer. Every time I visit the market, I see fresh eggplant, which always reminds me of the tomato paste my grandmother made for us in the country when I was a child. I used to have a bad life and seldom ate meat, but I ate a lot of eggplant grown at home, but I won't get tired of it, because my grandmother's various practices made us interested in eggplant, a simple vegetable. This dish is made by my memory. I hope we can always remember the taste of home in our distant hometown.

tools/raw materials

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eggplant (purple skin, long) (one piece)

a spoonful of homemade Chili sauce

appropriate amount of salt

appropriate amount of peanut oil

appropriate amount of soy sauce

appropriate amount of chopped green onion

Steps/methods

1/8 Step by step reading < p

2/8

Open fire, put on the pan, and pour in proper amount of peanut oil.

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3/8

After the oil is hot, pour in eggplant and stir fry.

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4/8

Press the eggplant strips properly with a spatula in the process of stir-frying to make them loose. (This step is very important)

5/8

Add a proper amount of salt and soy sauce (I forgot to take a picture of soy sauce, so I'm sorry)

6/8

Add Chili sauce and chopped green onion that my mother chopped herself. You can also buy chopped Chili sauce ready-made in the supermarket.

7/8

stir-fry to taste.

8/8

Look at the hue, it looks sticky and you can cook. Don't burn it!