When frying eggplant, do not put oil first, stir fry the eggplant with a small fire, wait until the water of the eggplant is fired, and the eggplant is softened, then fired with oil. The fried eggplant is not greasy and tastes good. I wondered, maybe some of the water in the eggplant was first removed, so that the loose internal tissue of the eggplant became firmer due to the loss of water, thus achieving the purpose of less oil absorption.
One eggplant, washed, the skin should not be removed, because it is said that the eggplant skin contains a lot of nutrients, and some of the healthful compounds are also high in the eggplant skin, so it is best to eat even the skin.
Cut into small strips
Heat the pot, do not put oil, pour the eggplant strips
Stir fry until the eggplant is soft, and the water is fried.
Bring it out on a plate
Onion, ginger, garlic, minced, soaked pepper, chopped
Pour the right amount of oil into the pot, first put a spoonful of Pixian bean watercress, then pour the above ingredients into the pot
Stir-fry red oil and scent
Pour eggplant strips
Stir fry a few times
Pour in the 'small lychee flavor' Gongbao juice or classic fish sauce. (The sauce depends on the amount of the dish, and it does not have to be poured all over.)
Stir fry evenly, wait until the sauce is slightly dry, add the chopped green onion, and serve
A plate of slightly spicy, sweet and sour, salty and fragrant eggplant is fried, not too greasy to eat, gray often eat!