Fried Eggplant with Chili
1.
The vegetables are ready, I used a large eggplant, a large one, and a sharp pepper. If you can’t eat spicy food, I choose large green peppers.
2.
Cut the eggplant into hob pieces, just a medium size. The chili is so well cut
3.
Mix the chopped eggplant quick pieces with a small spoon, and stir up and down several times, press gently, and marinate for 5 minutes. After the pickling is done, the moisture in the eggplant chunks can be removed. This way it won’t absorb oil when frying the eggplant
4.
Heat oil in the wok, I put 3 tablespoons of oil, fry the chopped garlic
5.
Add the processed eggplant pieces and stir fry over high heat
6.
The eggplant chunks will wilt in a few minutes. Put in oyster sauce and choose the appropriate salt. If you use more salt to pickle the eggplant, don’t put it, otherwise put a little bit less.
7.
Add the chopped peppers
8.
Stir-fry well over high heat. You can get out of the pot when you see the chili slightly lingering.
Tips:
After adding salt to the eggplant cubes, in a small pot, turn it upside down and mix a few more times to make the salt and eggplant cubes as even as possible.
If you can't eat chili, you can choose to use large green peppers, or the fresh and refreshing taste of green peppers, which pair well with eggplant. These two ingredients are very delicious when you put them together.
Don't put soy sauce when frying the eggplant. The color of the soy sauce is heavier, which will make the eggplant become black and unsightly after it is cooked.
Many people like to peel eggplants when they eat eggplants. This is a very wrong approach. Eggplants are proud of their anti-aging and cardiovascular effects. The effective ingredients are in the place where the eggplant skin and the eggplant meat are connected. That layer of nutrients will be easily removed, so it is best not to peel the eggplant.
