Burnt Eggplant

Burnt Eggplant

by Cat Cat Flower Kitchen

4.7 (1)
Favorite
11

Difficulty

Normal

Time

30m

Serving

3

Yuan Mei's "Suiyuan Food Sheet" nourishes the heart with flavor, and describes the burning eggplant of the grandpa Lu Ba's house: cut the eggplant into small pieces without peeling it, add it to the oil to make it slightly yellow, and stir-fry it with autumn oil. It's coveting. The autumn oil in it refers to the head pumping when the new tank is opened after the fall frost.

Ingredients

Burnt Eggplant

1. Wash the eggplant.

Burnt Eggplant recipe

2. Cut into a hob shape, with every piece of skin as much as possible.

Burnt Eggplant recipe

3. Fry the eggplant chunks with hot oil until slightly charred, filter out the oil, add 1 tbsp cornstarch and mix well.

Burnt Eggplant recipe

4. Half a tablespoon of oil, fry the garlic and scallion, add eggplant and fry slightly.

Burnt Eggplant recipe

5. Adjust the juice with sugar, vinegar, and scalp.

Burnt Eggplant recipe

6. Pour in the sauce and heat for 5 minutes on medium heat, sprinkle with salt and chopped green onion, and serve.

Burnt Eggplant recipe

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