Braised Eggplant
1.
4 long purple eggplants, head and tail removed, rinse and set aside
2.
Cut the eggplant into long strips and put it on the plate
3.
Pour two spoons of cornstarch (depending on the amount of eggplant) and mix well so that the eggplant is evenly coated with cornstarch
4.
Pour rapeseed oil into the pot and heat it to 70% hot. Pour in the eggplant and fry until browned
5.
Drain a little oil and set aside
6.
Minced green onion and garlic
7.
Wash the pot, pour in a little rapeseed oil, add green onions and garlic, stir fragrantly, add 1 spoon of Lao Gan Ma
8.
Then pour in the very fresh soy sauce
9.
Half a tablespoon of salt and stir fry evenly
10.
Pour the fried eggplant
11.
Add a little pepper and stir fry evenly
12.
Sprinkle with chopped green onions
13.
Stir fry for a while to start the pot
14.
Tips:
1 It is best not to peel the eggplant because there are so many nutrients in the eggplant skin
2 Because fried eggplant is very oil-absorbing. After several experiments, I found a trick to make eggplant less oil-absorbing: when the eggplant is fried, the eggplant is fried and then fried in the oil for a few more minutes to force the oil out of the eggplant. Useful
3 No Lao Gan Ma can use Doubanjiang
