Eggplant Sticks with Sauce
1.
Clean the eggplant and cut it into strips. The length should not be too long. If it is too long, it is not easy to chew.
2.
Add the right amount of salt to the cut eggplant strips, grab it with your hands, and marinate for about 10 minutes. This will help to remove the moisture in the eggplant, and it will also make the eggplant less oily when it is fried, which can reduce oil The key to deliciousness must not be omitted.
3.
After marinating, squeeze out the water from the eggplant with both hands and pour out the water.
4.
Mince the green onion, ginger, and garlic and set aside.
5.
Adjust a bowl of sauce, sweet noodle sauce, ketchup, sugar, add balsamic vinegar and stir evenly, because the eggplant has been salted before, and there is sweet noodle sauce in this bowl of sauce, so you don’t need to put it in the next operation. It's salt, except for the heavy-mouthed ones, of course.
6.
Put an appropriate amount of oil in the pan, and when the oil is hot, pour the eggplant with the moisture removed into the pan and stir fry.
7.
Stir-fry for a while, until the eggplant discolors, take it out and set aside. At this time, the eggplant is basically cooked, so it won’t take a long time to stir-fry the eggplant again.
8.
In a separate pot, put an appropriate amount of cooking oil in the pot. After the oil is hot, pour the onion, ginger, and garlic into the saute.
9.
Then pour in the tuned sauce and stir fry to create a fragrance.
10.
Finally, pour in the eggplant strips and stir-fry evenly to get out of the pan.
