Sautéed Garlic and Purple Eggplant
1.
Remove the stems of the long eggplant, wash, cut into sections and slice again
2.
With one chopstick, you only need to cut the chopsticks when you cut the knife, so that it will not be cut, and it will still be a whole eggplant.
3.
Flatten the garlic cloves and mince
4.
Add a little oil to the pan, pour the minced garlic, stir-fry until it is eighty mature before serving.
5.
Prepare a small bowl, add light soy sauce, oyster sauce, and a little sugar.
6.
Turn on a small fire, put the light soy sauce in the bowl and the minced garlic in a pot to heat before serving.
7.
The prepared garlic is topped with sesame oil and set aside
8.
Pour the cooking oil into the pot and heat it up, first try the temperature of the oil with an eggplant. When frying the eggplant, try to keep the oil at a higher temperature, so that the eggplant will not eat oil.
9.
When frying, use chopsticks to roll, so that both sides are heated evenly.
10.
Drain the fried eggplant and place it on the plate.
11.
Pour the prepared garlic on the eggplant with a spoon.
12.
Sprinkle with chopped green onion and a little cooked sesame
13.
Finished picture
14.
Finished picture
15.
Finished picture
Tips:
It is very important to choose the material for oil-fired eggplant. We must choose the purple long eggplant, which is about 4 cm in diameter. If it is too coarse, it will not be beautiful and will cost more oil. Do not add salt, light soy sauce contains salt. If the taste is lighter, you can reduce the amount of light soy sauce and add a little water.
