Home-cooked Eggplant

Name: Home-cooked Eggplant
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Round eggplant; 100g Pork slices; 3g salt; 5g Sweet noodle sauce; 5g Soy sauce; a little Thirteen incense

by Hongyunxuan

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Eggplant can be eaten with either meat or vegetable. It can be fried, roasted, steamed, boiled, deep-fried, chilled, and made soup. It’s best not to peel eggplants, because eggplant peels contain vitamin B. Vitamin B and vitamin C are a good pair. Vitamin C needs the support of vitamin B during the metabolism of vitamin C. Eating eggplants with the skin helps promote vitamin C. absorb. "

Ingredients

Home-cooked Eggplant

1. Wash the eggplant, cut into diamond-shaped pieces, add a little salt, and mix well.

2. After mixing well, let it stand for half an hour, some water will come out.

3. Squeeze the water from the eggplant and set aside.

4. Add 15 grams of oil, garlic slices and chili to the pot and cook until fragrant.

5. Pour in the pork slices, stir fry until the color changes, add a little sweet noodle sauce.

6. Add 1 gram of salt and stir fry until the sauce covers all the meat slices.

7. Pour in the eggplant, stir-fry for 5 minutes, add 5 g of soy sauce, 1 g of salt, and stir evenly until the eggplant is soft and ready to be served.

8. In the past, the eggplant was fried, put a lot of oil, and finally battered. Now I put less oil, but it smells fragrant.

Tips:
1. Add salt to the eggplant in advance, marinate the water and then stir-fry, which is the secret of this dish.
2. Adjust the amount of salt according to your taste.