Stir-fried Eggplant with Scallion Eggs
1.
In the first step, after cleaning the purple eggplant, cut it into finer silk and soak it in light salt water for a while;
2.
In the second step, chop the shallots and garlic into minced pieces and set aside. At the same time, knock 2 eggs in a bowl and beat them up for later use;
3.
In the third step, remove the soaked eggplant and drain the water. Put the drained eggplant directly into the pot, and blanch some of the eggplant's moisture on medium heat;
4.
The fourth step, when the shredded shreds change color slightly, use a spatula to poke the eggplant aside, pour a proper amount of oil, and pour the shallots and minced garlic into it;
5.
The fifth step, after the fragrant flavor is obtained, stir the eggplant with it evenly, pour in the light soy sauce, add salt and pepper, and stir-fry evenly;
6.
The sixth step, pour in the egg liquid that has been beaten up, and stir-fry evenly when the egg is about to solidify;
7.
In the seventh step, add a few drops of sesame oil, sprinkle with chopped green onion, and stir-fry evenly before serving.
Tips:
Cooking tips:
1. The cut eggplant is soaked in light salt water before being put into the pot. First, it can prevent the eggplant from turning yellow. Second, it can ensure that the eggplant has a better color and luster. The soaked eggplant should be dry-fried after being put in the pot. Because the eggplant itself is more oil-absorbing, so dry the water, so that the eggplant can eat less oil, and it will taste less oil and healthier.
2. Eggs and eggplants are a natural pair. Follow my method and master the first tip. Then the oil-absorbent eggplant will become less oily, so that it is truly less oily and healthy.
