But Oily Roasted Eggplant
by Catkins 1982
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Cut the eggplant into pieces with a hob and sprinkle with salt.
2. After sprinkling the salt for a while, there will be water seeping out, pinch the eggplant with your hands to squeeze out the water, and wash it in water to prevent the eggplant from being too salty. Put starch on the eggplant, put a little oil in the pan, and fry the eggplant on both sides.
3. Add some water to the remaining starch in the basin to thicken.
4. The oil is not put in the pan, it is the leftover oil from frying the eggplant. Put ginger.
5. Adjust the sauce, add soy sauce, consume oil, pepper oil, sesame oil, sugar tomato sauce
6. Put garlic, green onion, and juice in the pot.
7. Add eggplant and stir fry, add water starch.
8. Sprinkle coriander on top.
Tips:The eggplant made this way is less oily and tastes good.
