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.
Eggplant wants to buy this
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
Put it in a clean basin and dry it with kitchen paper if you don't drain it.
Add some powder
Shake the pot and mix well
Prepare the pot to add oil, a little more oil than usual cooking
Keep stirring, see if the eggplant becomes smaller and softer, then turn off the fire.
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)
Really a little bit, this oil is enough.
Into the pepper and garlic slices, stir fry the shallot into half
Add a little bit of white sugar
Mix well and try to be salty.
Eggplant into the freshly prepared dish
Put the remaining onion segments, turn them over, turn off the fire.
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!