Eating eggplant in autumn is very good for the body, 3 ways to eat, and you don't change the meat

Today I will share 3 ways to make eggplant, which is delicious and eats, and I don't change the meat.

Sweet and sour eggplant

1. Wash the eggplant and cut it into hobs. Place in a large bowl, sprinkle with a pinch of salt and mix well. This makes the meat soft and less susceptible to oil absorption, while preventing oxidation and maintaining its color during the cooking process.

2. For about 15 minutes, the eggplant will marinate to bring out some moisture. Before stir-frying, discard it and rinse it briefly with water to remove any excess water.

3. Prepare green onions and garlic slices, and prepare a bowl of sauce in advance, seasoned with light soy sauce, dark soy sauce, balsamic vinegar, oyster sauce, salt, sugar, and starch. Put a little less dark soy sauce to play the role of coloring. Only put a little starch and a thin layer of starch.

4. Stir-fry chives and garlic in hot oil, add eggplant and stir-fry quickly to heat it evenly. For about 1 minute, add the chili pepper and stir-fry together.

5. Stir-fry until you can smell the faint aroma of chili peppers, then pour in the prepared sauce, turn to low heat and simmer for 2-3 minutes, reduce the juice over high heat, pour in sesame oil, and remove from the pot.

Eggplant with garlic paste

1. Cut the two eggplants in half, pot on cold water, my steamer is not big, the eggplant is a little squeezed in it, and it is just right to put it sideways.

2. Steam over high heat for 10 minutes until fully cooked, and gently prick it with chopsticks. Eggplants should not be pinched, otherwise they will be poisoned.

3. When steaming eggplant, you can spice the sauce, put garlic, light soy sauce, balsamic vinegar, sugar, salt, sesame oil, and coriander in a bowl. Stir well and marinate for a while.

4. Dry the steamed eggplant until it is not hot, tear it into strips with the skin, and finally pour the juice on top of the eggplant.

Eggplant stew with pork belly

1. Wash and peel the pork belly and cut it into strips that are a little thinner than your little finger. Peel the potatoes and cut them into small pieces. Do not peel the eggplant, cut it directly into a hob. Soak the eggplant in water and sprinkle it with a pinch of salt to prevent blackening.

2. Stir-fry the pork belly first, and when the oil temperature is 4 hot, add the pork belly. Put a little less oil because the pork belly will stir out the oil.

3. Stir-fry the pork belly until it changes color, add minced garlic and ginger, and stir-fry for another minute to bring out the fragrance. Then pour in cooking wine, light soy sauce and a pinch of salt to taste. Then add the potatoes and eggplant and stir-fry.

4. After stir-frying evenly, season again, and pour in oyster sauce, light soy sauce, sugar, salt, and a little dark soy sauce. Put a little less dark soy sauce to play a role in toning. After the ingredients are stir-fried evenly, add an appropriate amount of water and simmer for 8 minutes.

5. Finally, reduce the juice on high heat, drizzle some sesame oil, and you can get out of the pot.