Recipe: Oily eggplant
Notes:
Long strips of eggplant, soft and soft 糯糯 is very delicious, 趁 eggplant is not old, do another process to give friends! I feel that eating eggplant in April is the most suitable, tender, and especially soft.
Ingredients:
- Four eggplants
- Raw powder
- 2 small peppers
- 2 slices of garlic
- a few onions
- Sugar, soy sauce, onion
- a few drops of white vinegar
Steps:
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Eggplant wants to buy this
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Cut the hob and then soak it in water for a while, drip a few drops of white vinegar in the water, wash and drain
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Put it in a clean basin and dry it with kitchen paper if you don't drain it.
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Add some powder
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Shake the pot and mix well
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Prepare the pot to add oil, a little more oil than usual cooking
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Eggplant
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Keep stirring, see if the eggplant becomes smaller and softer, then turn off the fire.
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Eggplant plate
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This is the remaining oil in the pot, a little more, down, leave a little bit of oil in the pot (this step must be done)
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Really a little bit, this oil is enough.
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Into the pepper and garlic slices, stir fry the shallot into half
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Add a little bit of white sugar
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Mix well and try to be salty.
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Eggplant into the freshly prepared dish
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Put the remaining onion segments, turn them over, turn off the fire.
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Pan tray
Tips:
Eggplant should be tender, bright, long purple eggplant, cut as long as possible, evenly, the oil is a little more than usual, and the bottom oil of fried eggplant is much more, otherwise the eggplant is too oily. It’s delicious, (in fact, it’s not all the oil that is fried in eggplant). This step cannot be forgotten!
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