Garlic eggplant, this step does not change color, the home-cooked food is delicious and good-looking, hurry up and learn

Today to share a garlic eggplant practice, many friends do not understand why the eggplant they make always change color, the biggest benefit of today's dish is to share with everyone the practice of eggplant does not change color

Prepare the ingredients

Main ingredient: Eggplant

Excipients: garlic, ginger, chili, green onion, light soy sauce, bean paste, salt, chicken essence, oil

Steps:

1. Wash the eggplant and cut it into strips;

2. Pour the chopped eggplant with cooking oil and spread evenly to prevent the eggplant from oxidizing;

3. Steam the eggplant in boiling water until the eggplant is soft and rotten;

4. Chop the green onion, chop the garlic, chop the ginger, chop the ginger, and chop the chili;

5. Heat the oil, put a spoonful of bean paste, salt, and chicken essence together and fry the red oil out of the pot;

6. Remove the steamed eggplant from the pot, put two spoons of light soy sauce, pour the fried red oil, sprinkle with chopped green onions, and you're done.

The simple garlic eggplant is done, the key steps are not found by the friends, the eggplant is cut to pour some oil in time and stir evenly, so as to prevent the eggplant from oxidizing, and the pot should be steamed with boiling water across the water.