Sauteed Eggplant

Name: Sauteed Eggplant
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Purple Eggplant; 4 slices ginger; 2 cloves garlic; 2s shallot; 1 tablespoon Oyster sauce; 2 tablespoons Soy sauce; 1g salt; 1g Chicken noodles; 1 tablespoon Mao De Gong Chili Sauce

by One degree below zero 0511

4.8 (1)

Favorite

6

Difficulty

Normal

Time

30m

Serving

2

Eggplant is one of the few purple vegetables. Its purple skin is rich in vitamin E. Eggplant meat also contains protein, fat, carbohydrates, calcium, phosphorus, iron and many other nutrients. ?????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? In the family, it is generally used to make braised, stir-fried, grilled, fried, cold sauce and so on. Today’s fried eggplant with sauce can be said to be one of the most delicious eggplant methods. The finished product is attractive in color, strong in flavor, and slightly spicy. It is very good for dinner..."

Ingredients

2 pcs Purple Eggplant
4 slices Ginger

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2 cloves Garlic

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2s Shallot

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1 tablespoon Oyster Sauce

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2 tablespoons Soy Sauce

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1g Salt

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1g Chicken Noodles
1 tablespoon Mao De Gong Chili Sauce

Sauteed Eggplant

1. Ginger, garlic slices, green onion and cut into sections, a spoonful of Mao De Gong spicy sauce.

2. Cut the eggplant into pieces.

3. Heat oil in the pan and put the eggplant in the pan to fry.

4. When the eggplant meat is slightly yellow, the oil is controlled and poured out.

5. Take a small bowl, add one spoon of oyster sauce, two spoons of light soy sauce, and a few drops of dark soy sauce to make a flavored sauce.

6. Add bottom oil to the pot, add ginger, garlic, and green onion to sauté until fragrant.

7. Add a spoonful of spicy sauce and stir fry until the red oil is obtained.

8. Add the fried eggplant and stir fry a few times over high heat.

9. Finally, add an appropriate amount of sauce, stir fry with a little salt and chicken essence.

10. Finished picture.

Tips:
1. The eggplant should be fried when the oil is hot enough. After the fried eggplant is filtered, the eggplant will not be greasy.
2. Adding soy sauce and oyster sauce to the prepared sauce has a salty taste, so the final amount of salt only needs a little
3. The color of black-skinned eggplant is too dark. It is recommended to use purple-skinned eggplant to make the color better.