Stir-fried Eggplant with Sauce
by Xiaoguo_C
Favorite
Difficulty
Easy
Time
15m
Serving
2
1. Cut the eggplant into strips and soak in water. Sprinkle 1 teaspoon of salt in the water and soak for a while
2. Cut green onions into chopped green onions, mince garlic, mince ginger, rinse the tempeh with water and drain
3. Remove the soaked eggplant strips and drain the water (it is best to wring out the moisture by hand), pour a little oil into the pot, put in the processed eggplant strips, and stir until it is semi-soft and semi-permeable. spare
4. Heat an appropriate amount of oil in the pot (you have just processed the eggplant strips, so you can put a little less oil), add half of the minced garlic and green onion, minced ginger, and tempeh until fragrant
5. Then add the sweet noodle sauce and stir fry until fragrant
6. Add the eggplant strips and stir-fry evenly, cook the Shaoxing wine, put the sugar in, and stir-fry evenly
7. Finally, add the remaining half of the minced garlic and chopped green onion, stir fry for a few times, and it will come out
Tips:1. Soak the eggplant in water to prevent it from turning black. Add some salt to force out the moisture of the eggplant, so that it can reduce the oil absorption of the eggplant when it is stir-fried later;
2. Dry the eggplant in advance to a semi-soft and translucent state, (steamed is also possible) in order to fry the eggplant afterwards and eat less oil;
3. The sweet noodle sauce should be fried thoroughly, so that the sauce will have a strong aroma;
