The healthy practice of sauce-flavored eggplant, no oil, not salted, the method is simple and fast, fresh and fragrant

The sauce-flavored eggplant shared with you today is simple and fast, not oily, not salted, fragrant and delicious, delicious and healthy!

Let's share with you how to make this dish.

【Ingredients】4 slender eggplants, 1 green pepper, 2 cloves of garlic, 1 spoonful of bean paste

【Directions】

Cut the eggplant into hob pieces, pat the garlic with the back of the knife, peel and chop, wash the green pepper and remove the seeds, and cut it into pieces for later use.

Pour oil into the pot, pour in the garlic and fry until fragrant, the fire should not be too big, to prevent the garlic from being scorched and slightly yellowed.

Add a spoonful of bean paste and stir-fry, stir-fry to make the fragrance, eat spicy, at this time you can add Lao Gan Ma or hot pot base and stir-fry.

Add half a bowl of water to reduce the sauce.

Add a scoop of light soy sauce to taste.

Add a spoonful of dark soy sauce to color and make the base of the broth.

Don't put salt for the time being, because the bean paste itself is salty, just add an appropriate amount of light soy sauce and dark soy sauce to prevent it from being too salty.

My family's food controls the sugar, so there is no added sugar, and those who like sweetness can add some sugar in small amounts.

Pour in the cut eggplant pieces and stir-fry for 2 minutes, cover the pot and simmer for one minute, the eggplant will be poisoned if it is not cooked, but the time should not be too long, the eggplant will be soft and rotten after a long time.

When the eggplant is soft, add the green pepper and stir-fry.

The eggplant absorbs the sauce and becomes soft, and the green pepper is also broken, add a small spoon of monosodium glutamate, add some cornstarch in a small bowl, mix it into wet starch water, slowly turn it into a circle and pour it into the pot, stir-fry it a few times with a spatula, after thickening, the sauce is all wrapped in the surface of the eggplant, and it is put on a plate.

The eggplant is ready, but it is not oily, not salted, simple and fast, the taste is moderate, not greasy, the sauce is fragrant, the eggplant is wrapped in sauce on the outside, and each bite of the eggplant is fragrant and tender, delicious to eat, and it is not bad to make a rice bowl!

Tips:

1. Eggplant should not be eaten raw to avoid poisoning.

2. The eggplant skin is nutritious, do not remove it.

3. Before the eggplant is put into the pot, the soup should be made as the base, and the bean paste should be used if it is not spicy, and the old godmother and hot pot base should be used for spicy food.

4. Thicken before cooking, and this step coats each bite of the eggplant with the sauce.