Eggplant is the most common vegetable in summer, not only delicious, but also has many health and therapeutic effects. Eggplant itself has no taste and is a very malleable dish, so there are many practices. Today, this garlic stir-fried eggplant is often done at home, simple, delicious, and very tasty. Eggplant is more oily. If you want to save fuel, you can try to sprinkle the eggplant with salt for a while, then remove the excess water and fry it. The eggplant does not absorb oil, and it is easy to taste. In addition, the key to this dish is that there is more garlic and a little bit of raw garlic. The recipe is just a process of sharing your own food, not the only standard. There are hundreds of dishes in Baijia cuisine, and everyone’s preferences are different. Please be more tolerant.
Wash the eggplant, cut the thick silk (the silk can not be too thin, the bottom pot is easy to soft and rotten), put a small spoonful of salt in the eggplant and mix well, marinate for a while. The water that has been marinated from the eggplant is smashed. The solanes treated in this way will not absorb oil when fried.
After the garlic is broken, it is broken into pieces, and the red pepper is shredded. (There are some chopped green onions, but there is no need to put them.)
Heat the oil in the wok to 50% heat, add chopped green onion and minced garlic (first 1/3 of garlic, leave 2/3 for the last use), then add the eggplant stir fry, treated the eggplant It's easy to get soft.
Season with soy sauce, oyster sauce and sugar. Add the red pepper and stir fry evenly.
Sprinkle the remaining 2/3 minced garlic before cooking.
Delicious served ~~
1. Eggplant is more oil-absorbing. If you want to save fuel, you can try this method today. Sprinkle the eggplant on the salt for a while, then remove the excess water and fry the eggplant. 2. The eggplant silk that makes this dish should not be too thick or too thin. The eggplant is too thick and not easy to fry; the eggplant is too fine, and it is soft and rotten when it is fried in the pot. It affects the appearance. 3, eggplant itself has no taste, is a very plastic dish, you can put more seasoning when cooking. The key to making this garlic stir-fried eggplant is that there is more garlic, and it is enough to have a hint of raw garlic. 4, red pepper mainly plays a decorative role, if you do not have it, you can not put it, or change to green pepper.