The home-cooked method of burning eggplant, you only need to do this step more, less oil and not greasy, the method is simple and delicious

 

【Homemade roasted eggplant】

Ingredients required: 1 kg of eggplant, 2 sharp peppers, appropriate amount of oil and salt, 1 green onion, 1 slice of ginger, 3 cloves of garlic, half a tablespoon of braised soy sauce, half a teaspoon of Sichuan pepper powder, half a tablespoon of starch, 1 teaspoon of chicken essence,

Steps:

1. Remove the stems of the eggplant, wash and drain. It is best not to peel eggplant, because eggplant skin contains vitamin B, vitamin B and vitamin C are a good pair, vitamin C metabolism needs the support of vitamin B, eating eggplant with skin helps promote the absorption of vitamin C.

   
   

2. Cut the eggplant into hob pieces, put it in a basin, add a little salt, mix well, marinate for 10 minutes, and marinate the eggplant out of the water. Before frying the eggplant, do this step more, the color of the eggplant will not oxidize and turn black, and when stir-frying, the eggplant will not absorb oil, and you can make delicious eggplant with very little oil.

3. Remove the stems of the peppers, cut them into chili rings with an oblique knife, chop the green onions, mince the ginger, and mince the garlic.

4. Add half a bowl of water to the bowl, then add soy sauce, starch, chicken essence, Sichuan pepper powder, stir well, and mix into a sauce.

5. Add oil to the pot and heat it, add the eggplant and stir-fry, fry the eggplant until it becomes soft, and fry the eggplant for easier flavor.

6. Add chopped green onions, minced ginger and stir-fry evenly, add a little water to boil, cook for 1-2 minutes, and cook the eggplant until soft.

7. Pour in the prepared sauce, heat over high heat until the soup becomes viscous, wrap it on the eggplant, sprinkle in minced garlic, stir-fry evenly, turn off the heat, and put it on a plate.

Tips:

After the eggplant is cut, add a pinch of salt and marinate the eggplant out of the water. Before frying the eggplant, do this step more, the color of the eggplant will not oxidize and turn black, and when stir-frying, the eggplant will not absorb oil, and you can make delicious eggplant with very little oil.

Salt is already added when marinating the eggplant, and soy sauce is added later, so there is no need to put salt. After mincing garlic, it can enhance the flavor of the dish.