Eggplant with Garlic and Fish Sauce

Name: Eggplant with Garlic and Fish Sauce
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece eggplant; 3 pcs Garlic cloves; Some oil; 2 tbsp Fish sauce; a little Soy sauce; 1 tbsp Oyster sauce; 1 tbsp Laoganma spicy tempeh; a little Chicken noodles

by Easy to cook

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Seeing that eggplants are also coming out of the peak season, taking advantage of the few eggplants on sale in the season, I couldn't help but buy some back. In fact, eggplant can be seen all year round, but vegetables that are not in season feel strange to eat, after all, it is artificially changed its growth environment. Can it be delicious? I usually try to buy seasonal vegetables for consumption. If you are really greedy, buy a little bit to relieve your gluttony. Eggplant is a vegetable dish with a higher consumption rate on our family table, and the family members all like to eat. Eggplant will be the first choice when they are often entangled in what to buy. . . Eggplant with garlic and fish sauce is worth recommending to everyone. It is healthy, less oily, and delicious. "

Ingredients

1 piece Eggplant
3 pcs Garlic Cloves
Some Oil
2 tbsp Fish Sauce
a little Soy Sauce
1 tbsp Oyster Sauce
1 tbsp Laoganma Spicy Tempeh
a little Chicken Noodles

Eggplant with Garlic and Fish Sauce

1. Wash the eggplant head and tail.

Eggplant with Garlic and Fish Sauce recipe

2. Peel at intervals, cut in half, and then cut off. (Interval peeling is to keep the eggplant intact, and to pull each other and not become mushy)

3. Peel the garlic and chop into minced garlic.

4. Use a bowl to adjust the sauce, add fish sauce, oyster sauce, chicken noodles, light soy sauce, Laoganma spicy tempeh, stir well with chopsticks, and set aside for later use.

5. Cut the eggplant and soak it in clean water for a while, (to remove the astringency), pick up and squeeze the water dry.

6. Put a little oil in a pan to heat up, put down the eggplant and fry on medium heat.

7. In the meantime, use chopsticks to pick up the eggplant and turn it back and forth, fry until the eggplant is browned on both sides, and add some water.

8. Cover the pot and simmer over medium heat for 10 minutes.

9. Until the eggplant is soft and rotten crisp, scoop it up and put it in a pot.

10. Heat the pan again, put a few drops of oil, pour the garlic and sauté.

11. Pour down the adjusted sauce and bring it to a boil.

12. Scoop up the sauce and pour it over the eggplant.

Tips:
Fish sauce and light soy sauce are both salty, so you don't need to add salt to cook the whole process. The function of peeling the eggplants at intervals is to use the pulling force of the eggplant peels to keep the eggplants from breaking after frying, and look good.