Sautéed Eggplant
Overview
Eggplant is suitable for both meat and vegetables. It can be stir-fried, roasted, steamed, boiled, deep-fried, served cold, and made into soup, all of which can produce delicious dishes. It is recommended not to peel eggplants when eating them. Its value lies in the skin. Eggplant skins contain vitamin B. Vitamin B and vitamin C are a good partner. We consume sufficient vitamin C. The metabolism of vitamin C requires the support of vitamin B. Different colors of fruits and vegetables always imply unique nutrients. The healthiest thing to eat with eggplant. Eggplant is a rare purple vegetable with unique nutritional value. Today I will introduce to you a method of cooking eggplant that our whole family loves: Sautéed Eggplant, super delicious with rice
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Ingredients
Steps
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Prepare the ingredients. I always use long eggplants. The vegetable seller said they are delicious
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My family's taste has always been on the spicy side, so I used Chaotian pepper, washed and chopped, and removed the seeds, otherwise it will not be cooked properly
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Peel off the skin of the onion and cut it into small even pieces for later use. Be careful when cutting. My eyes are crying all the time
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Mince the ginger and garlic and set aside. Don’t cut them too big, just make them even
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Cut the eggplant into strips of the same length. If you don’t like to eat the skin, you can remove it, but I recommend not to do it
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Fill a basin with an appropriate amount of water and a spoonful of salt. After it melts, put the eggplant in and soak it
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After ten minutes, drain the water from the eggplant and put it in a frying pan. Don’t wait too long
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After two minutes, take out the eggplant and set aside...
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Leave oil in the pot, add minced ginger, minced garlic, and minced onion, stir-fry until fragrant
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Then add the spicy sauce and garlic sauce and stir-fry. If you don’t have garlic sauce, you don’t need to add it. I put it in for better flavor
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Add the eggplant strips and stir-fry evenly
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Add the juice that has been prepared with sugar, monosodium glutamate and dark soy sauce, put it into the pot and simmer it over low heat
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After the eggplant is fragrant, add the prepared water starch to thicken the sauce. Remove from the pot and sprinkle with chopped green onion
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It looks delicious, haha, our family ate them all...
