Roasted Eggplant
1.
One round eggplant, one green pepper, one tomato, soak the eggplant in light salt water and wash it, so that you don’t need to peel it, because the eggplant skin is very nutritious.
2.
The cleaned eggplant is cut into hob pieces, and then sprinkled with a little salt. Grab it with your hands and marinate for about ten minutes. The purpose of this is to marinate the moisture in the eggplant. It saves oil when frying and does not absorb too much. Go in with more oil
3.
Cut the green pepper into pieces, cut the tomatoes into small pieces, and cut the green onion and ginger.
4.
2 tablespoons of light soy sauce, 2 tablespoons of vinegar, 3 tablespoons of sugar, a little starch, and then stir. The spoons are different in size. The approximate amount is half a bowl. The amount of light soy sauce is the same as the amount of vinegar. White sugar is one spoonful more than vinegar. Just add some starch
5.
Pour oil into the pan. When the oil temperature is 70% hot, add the eggplants and start frying the eggplants. Some people say that the eggplants are very oily when frying the eggplants, which wastes oil. In fact, they won’t. Pickle the eggplants in advance. Put more oil in the pan and fry on high fire. The eggplant will not absorb too much oil at all. Don't add oil to the pan little by little, otherwise all the oil will be absorbed by the eggplant, and it will be too greasy in the end
6.
The eggplant pieces were deep-fried and golden brown. They were obviously reduced and became dry. The facts proved that they did not absorb too much oil. After frying an eggplant, the amount of oil in the pot did not decrease too much.
7.
Take out the fried eggplant and look at the picture. Does the eggplant look dry and not greasy?
8.
Leave a little oil in the wok, then add the green onion and ginger to sauté the fragrant saucepan
9.
Pour in the cut tomatoes, stir fry out the lycopene in the tomatoes, the color of the oil turns red
10.
Pour in the fried eggplant and chopped green pepper
11.
Add a little salt to adjust the taste and stir fry
12.
At this time, pour in the sweet and sour sauce adjusted in advance, stir fry a few times, and collect the sauce over high heat
13.
The halazi has already flowed out before it is out of the pot, haha, turn off the fire and serve on the plate and enjoy it, super meal
