4 eggplants

Starch

4 garlic cloves

1 chili pepper

3 tablespoons of soy sauce

2 tablespoons of oyster sauce

2 tablespoons of dark soy sauce

Water

Half a tablespoon of sugar

1. cut the eggplants into hobnailed cubes and marinate them for 30 minutes in 1 tablespoon of salt. 2. Squeeze the water from the marinated eggplants, add the appropriate amount of dry starch, and coat each piece of eggplant with starch on the home-style roasted eggplant

3. Pour the appropriate amount of oil into the pot, you don't need a lot of normal on the line, add garlic cloves and chili pepper sautéed, and add the eggplants and stir-fry until they turn colorful and soft home-style roasted eggplants

4. Add light soy sauce, oyster sauce, soy sauce, sugar and the appropriate amount of water, and then stir-fry until it turns colorful and soft home-style roasted eggplants

5. The first thing you need to do is to add the soy sauce, oyster sauce, soy sauce, sugar and the right amount of water, cook over high heat, turn the heat down and simmer until the eggplant is soft, almost 5 to 7 minutes, pay attention to see if there is no sticking to the bottom of the pan home cooked eggplant

5. Finally, you can plate and open to eat it! Home cooked roasted eggplant

Each spoonful of portions, is to use this spoon, Chinese food is not as precise as baking, almost on the home cooked roasted eggplant

Warm tips:

1, the eggplant must be marinated under the water squeezed dry

2, the oil does not need to be more to the eggplant stir-fried to the color soft and more tasty

3, added soy sauce old soy sauce oyster sauce After, do not add salt, because it is already salty enough

4, pay attention to the final stew when you must see if there is no sticky bottom of the pot, because the beginning of the raw flour, to the end also do not need to hook