Home-cooked Eggplant

Name: Home-cooked Eggplant
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: A Long eggplant; 2 green pepper; 2 petals garlic; a little Fatty; a little salt; Spoonful starch; Spoonful Doubanjiang; 1/2 spoon Oyster sauce; a little Chicken Bouillon Powder

by Yuxin Xinxin

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

When it comes to eggplants, many people find it very oily and wasteful of oil. To make this eggplant today, I will steam the eggplant first, and then fry it a bit. It is not greasy at all. The taste is also very light, using a little fat instead of oil is very delicious. It's an eggplant with less oil. If you don't like to eat greasy eggplant, you can try it. "

Ingredients

A Long Eggplant
2 Green Pepper
2 petals Garlic

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a little Fatty
a little Salt

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Spoonful Starch
Spoonful Doubanjiang
1/2 spoon Oyster Sauce

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a little Chicken Bouillon Powder

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Home-cooked Eggplant

1. Cut the eggplant into pieces with the skin and soak in light salt water.

2. Cut green peppers into pieces.

3. Steam the chopped eggplant in a pot on boiling water for five minutes.

4. After the steamed eggplant, pour out the excess water and set aside.

5. Put nothing in the pot and stir fry with green peppers.

6. Cut the fat into cubes. After frying until white, add Pixian bean paste and stir fry.

7. Add eggplant.

8. Add light soy sauce and oyster sauce. Stir fry evenly.

9. Add chicken essence in water starch, stir well and set aside.

10. Add green pepper and stir fry.

11. Pour in the water starch and collect the juice over high heat.

12. An eggplant with a particularly refreshing taste is ready.

Tips:
This dish uses water starch to thicken, so you don’t need to add water when cooking. This eggplant must be steamed in a pot on boiling water, and steam for five minutes.