Eggplant Sauce

Eggplant Sauce

1. Clean the eggplant and shallots

2. Control the moisture of the eggplant, cut if it is too big, pour an appropriate amount of oil into the pan, add the eggplant, and fry slowly

3. Turn over frequently, don't confuse

4. Cook thoroughly, pour out the excess oil, put in the bean paste

5. Use chopsticks to divide the eggplant into thin strips and mix well with the bean paste

6. The shallots can be shredded with a knife or directly torn into shreds with your hands. Spread them flat on the bottom of the plate to fill out the tomato sauce

7. It’s okay to eat, so you can make sure you don’t have enough rice to eat

Tips:

1: The moisture on the surface of the eggplant after washing must be controlled dry, or it can be dried with a special kitchen paper towel to prevent water in the oil pan and the oil will splash on the body.
2: Be sure to fry the eggplant slowly. When the eggplant is slowly cooked, a little water will appear. Be careful of being splashed by the oil.