Laoganma Roasted Eggplant

Name: Laoganma Roasted Eggplant
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces eggplant; 1 tablespoon Laoganma sauce; 1 piece Red chili; 3 cloves garlic; Some oil; Some salt

by Scarlett WH

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Eggplant is one of the few purple vegetables, and it is also a very common home-cooked vegetable on the table. Its purple skin is rich in vitamin E and vitamin P, which is unmatched by other vegetables. Therefore, it is recommended not to peel the eggplant. Its value lies in the skin.

It’s said that when making eggplants, you have to use more oil to fry, but for health, it’s better to use less oil. In fact, I have a way to save oil, that is, put the eggplant in the microwave for five minutes to pre-process the eggplant to seven or eight ripe. In this way, the eggplant will not absorb so much oil when it is fried. Next, I will use the national seasoning Lao Gan Ma to cook the eggplant. After a short time, I will cook a delicious lazy dish-Lao Gan Ma roasted eggplant. "

Ingredients

2 pieces Eggplant
1 tablespoon Laoganma Sauce
1 piece Red Chili
3 cloves Garlic
Some Oil
Some Salt

Laoganma Roasted Eggplant

1. Prepare the raw materials;

2. Cut the eggplant into pieces, cover it and put it in the microwave on medium-high heat for five minutes;

3. Heat a pan, add a little oil, add garlic cloves and red pepper and stir fry;

4. After sauteing, add Lao Gan Ma and stir-fry evenly;

5. Then put in the microwaved eggplant;

6. Stir fry a few times and add salt to taste;

7. Finally, put it in a plate, and decorate with coriander leaves on the surface.

Tips:
1. Put the eggplant in the microwave for five minutes first, so that the eggplant will be pre-processed, so that less oil will be absorbed during frying; it can also be steamed for seven or eight minutes in advance;
2. When frying, stir-fry the pesto and Laoganma sauce first, then add the eggplant and continue to fry until it is fully cooked and add salt to taste; pay attention to the amount of salt not too much, because Laoganma also contains salt.