The aroma of garlic is tangy [roasted eggplant]

Overview

The most hated vegetable among vegetables is eggplant. Although it is nutritious, the raw smell of eggplant is difficult to get rid of no matter how you cook it. But Di Sanxian does not. Recently, I saw this dish in Wenyi’s cookbook. I tried making it several times and it tasted very good. It goes well with rice and is not easy to fail. Children who love eggplants, please prepare the ingredients and go to the kitchen

Tags

• vegetarian dishes
• garlic
• light soy sauce
• long eggplant
• msg
• old soy sauce
• onions
• starch
• sugar
• thin-skinned green pepper
• vinegar
• salt
• sesame oil
• water

Ingredients

Steps

1. 1 Pour the sauce ingredients together and mix well and set aside

   

2. 2 Cut the eggplant into hob-shaped pieces, cut the green pepper into diamond-shaped pieces, mince the onion and garlic, and divide the minced garlic into two parts

   

3. 3 Put oil in the pot (add more) and after it bubbles slightly, add the eggplant and fry it until golden brown and take it out (if you can't judge the oil temperature, throw an eggplant piece in and try it out. When it comes out, filter the oil more often, otherwise the oil will be oily)

   

4. 4 Heat the pot again, leave a little oil, mince a portion of green onion and garlic, sauté until fragrant, then pour in the oiled eggplant and stir-fry for half a minute (the oil will be almost cooked)

   

5. 5 Stir the sauce again and pour into the pan

   

6. 6 Stir-fry for a while and add the green pepper cubes. After a while, turn off the heat and add the other half of the minced garlic. Stir well and serve