Scallion Eggplant

Name: Scallion Eggplant
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Round eggplant; 4 pieces Shallots; Some Vegetable oil; a little salt; a little Soy sauce

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The eggplant is rich in meat, tender and glutinous. The purple eggplant skin is rich in anthocyanins, which have a strong effect on scavenging free radicals in the body. Free radicals are a harmful substance that causes people to get sick. So it is necessary to remove it from the body. Therefore, it is best to eat eggplant with the skin. Today’s scallion-flavored eggplant has two protagonists, one is eggplant and the other is small onion. Eggplant is round eggplant, the meat is very thick and tender. Cut the eggplant into hob pieces, soak in cold water for 5-10 minutes, and then remove; chop the shallots and sprinkle in before the eggplant comes out of the pot. Because of it, the whole dish is fragrant and fragrant; without it, this dish is tasteless! Also share a little coup. After the eggplant is cut into pieces, soak it in cold water for 5 minutes, then remove it from the pan and fry, so that the eggplant will not turn black no matter how it is fried. "

Ingredients

1 Round Eggplant
4 pieces Shallots
Some Vegetable Oil
a little Salt
a little Soy Sauce

Scallion Eggplant

1. Remove the stalks of round eggplants, wash them, and wash the spring onions

2. Chopped shallots and set aside

3. Round eggplant cut into hob pieces

4. Soak in cold water for 5-10 minutes

5. Eggplant chunks out

6. Pour a little oil in the wok

7. When the oil is warm, pour the eggplant chunks into the pot and stir fry for about 3 minutes

8. When the edge of the eggplant block becomes transparent, add salt according to taste and continue to stir fry

9. When the eggplant cubes are completely transparent, pour a little light soy sauce, if you pour oyster sauce, the taste will be better

10. Pour in chopped green onions

11. Stir fry evenly out of the pan

12. The green onion is rich and fragrant, and only a few seasonings are needed to make a refreshing eggplant dish

Tips:
Eggplant skins are rich in anthocyanins, so you don’t need to remove them; after cutting the eggplant into hob pieces, soak in water to prevent oxidation and blackening; but don’t soak for too long to prevent excessive nutrient loss; vegetable oil is just as good as usual for stir-frying. If you replace the light soy sauce with oyster sauce, the flavor will be more fresh; Pour the chopped green onion before it comes out of the pan, stir-fry evenly, and then out of the pan.