Fried Eggplant

Name: Fried Eggplant
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Purple long eggplant; 1/2 root carrot; 1 piece Dried cougars; 1 tsp salt; 2 cloves garlic; 1/2 tsp Soy sauce; 1 tsp Sugar; Some Vegetable oil

by Seven nine stars

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

This oily long eggplant is a dish that the old man has been clamoring for for a long time, always shouting to eat it, I just don't make it. It's not that I really don't want to make it, but I don't have time, because this eggplant needs to be deep-fried first. It's too much trouble, so I keep dragging it. Today, I have a little more time, which satisfied him.
I decided to make this dish often in the future, because it is so delicious, it is a good cook, no wonder the old man keeps thinking about it!

Ingredients

2 pieces Purple Long Eggplant
1/2 root Carrot
1 piece Dried Cougars
1 tsp Salt
2 cloves Garlic
1/2 tsp Soy Sauce
1 tsp Sugar
Some Vegetable Oil

Fried Eggplant

1. Just love that purple long eggplant, wash it, and cut it into pieces with a hob.

2. Wash the carrots and cut into thick strips.

3. Wash the dried tofu and cut into thick strips.

4. Pour a little more oil in the pot and heat to 7 minutes.

5. Add the eggplants and fry them over medium heat.

6. When the eggplant skin is slightly wrinkled, remove it and set aside.

7. Leave the bottom oil in the pot, add the carrots and stir fry.

8. Then add tofu and stir fry.

9. Chop the garlic into pieces, put it in the pot, and stir fry.

10. Then pour the eggplant.

11. Pour in a little soy sauce to reduce the color.

12. Pour in a little light soy sauce and stir-fry evenly.

13. Add a little sugar to increase freshness.

14. Finally, add salt to taste and stir-fry evenly.

Tips:
Eggplant is very oil-absorbing, so be sure to put enough oil.
After the eggplant is fried, do not turn off the heat when removing it, keep it at medium heat, and turn off the heat until it is completely removed. Because if you turn off the heat when you take it out, the oil temperature will drop rapidly, which will cause the eggplant to absorb a large amount of oil, which will affect the taste, and it is also very unhealthy.