Improved Version-yuxiang Eggplant
by Lingcao
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. All materials
2. Put the vinegar, sugar, oyster sauce, soy sauce, and chicken essence into a bowl, mix them all into a bowl of juice for later use
3. Cut the eggplant into hob pieces
4. Put oil in the pan to heat up, the amount of oil should be twice as much as the vegetables from time to time, and then add the eggplant and fry until it is a little soft
5. Then add chopped garlic and green onion and sauté until fragrant
6. Pour in the adjusted bowl of juice and stir fry
7. Add a pinch of salt and stir-fry
8. Finally, pour a small amount of water and boil until the juice is collected, add the chopped green onion and stir-fry to get out of the pot
Tips:It is recommended not to peel the eggplant. Its value lies in the skin. The skin of eggplant contains vitamin B. Vitamin B and vitamin C are a good pair. We have enough vitamin C. This is the metabolic process of vitamin C. It needs the support of vitamin B.
Put a little bit of salt in the last, because the oyster sauce and soy sauce in the bowl of juice are both salty
The eggplant is eaten with oil. When frying, you need to put more oil, so that the eggplant will look good.
