Mom’s taste-fried eggplant with chili pepper

Overview

May 10, 2015 is Mother’s Day, so I would like to wish all mothers in the world a happy holiday and good health! Today’s dish of fried eggplant with chili is a dish my mother used to make for us three sisters when we were young. Now every time I eat eggplant, I can’t help but think of my dear mother and the taste of home that my mother cooked for me! If you want to know more about the food making process with pictures and texts, you can follow the WeChat public account Ning You Tao, where new recipes will be released every week!

Tags

• hot dishes
• home cooking
• common dishes
• children
• dinner with friends
• lunch
• clear water
• eggplant
• garlic cloves
• old soy sauce
• salad oil
• green pepper
• salt

Ingredients

Steps

1. 1 When buying fresh eggplants in supermarkets or markets, it is very important to choose eggplants, otherwise the fried ones will not be so soft and tender. Eggplants must be tender. The simplest way is to look at the color. If they are purple and slightly white, they are very tender. If the color is dark purple, the taste will be worse. Second, use your fingers to press the skin of the eggplant to judge. If it feels soft when you press it with your fingers, it means the eggplant is very tender. On the contrary, if the skin of the eggplant is hard when you press it, it means the eggplant is old inside.

   

2. 2 Remove the stems from the eggplant and wash with water and set aside.

   

3. 3 Cut the eggplant lengthwise and then slice it into sections. In order to prevent the white eggplant meat from discoloration, quickly soak the cut eggplant sections in salted water. Don’t skip this step. Soak the eggplant in salt water in advance and then fry it. The taste will be a hundred times better than frying it directly.

   

4. 4 Wash the green peppers and cut them into cubes, and cut the garlic cloves into slices and set aside.

   

5. 5 When the oil pan is 70% to 80% hot, pour in an appropriate amount of salad oil. Because eggplant is more oily, the amount of oil is slightly more than when cooking.

   

6. 6 Add garlic slices and stir-fry until fragrant.

   

7. 7 Add chilies and continue to stir-fry.

   

8. 8 When the skin of the peppers becomes slightly tiger skin-like, add the drained eggplant.

   

9. 9 Use a spoon to stir-fry quickly, and when the eggplant becomes soft, sprinkle in an appropriate amount of salt.

   

10. 10 Then sprinkle in an appropriate amount of dark soy sauce. Dark soy sauce can make the eggplant look better after coloring, but be careful not to pour too much. This will not show the purple color of the eggplant after being plated, which will affect the aesthetics.

    

11. 11 Continue to stir-fry with a spoon. The last step is also the key to making delicious eggplants, which is to pour a small amount of water and stir-fry for one to two minutes before taking it out of the pan.

    

12. 12 Look at the eggplants that are about to be cooked. They are soft and tender.

    

13. 13 Plate it and start eating. My husband and I can finish this dish every time and never get tired of eating it!