Fried eggplant recipe tutorial

Fried eggplant is a very delicious dish. There are many ways to make it. Let me share with you below:

Fried eggplant ingredients preparation

Main ingredients: 400g eggplant. Secondary ingredients: 50g pork (chopped into cubes).

Seasoning: cooking wine, chopped green onion, chopped ginger, mashed garlic, salt, sugar and vinegar in appropriate amounts.

Seasoning: 30 grams of vegetable oil

Steps for making fried eggplant

1. Wash and slice the eggplant, blanch it in boiling water for 3-5 minutes, then remove it and set aside.

Fried Eggplant

2. Heat oil in a pan, add onion, garlic, minced ginger and diced meat, add a drop of cooking wine and stir-fry for a while.

3. Add eggplant, salt, sugar and vinegar and stir well before serving. [1]

Notes on Fried Eggplant

Do not peel the eggplant, its value lies in the skin. Eggplant skin contains vitamin B. Vitamin B and vitamin C are a good pair. If we consume enough vitamin C, the metabolism of this vitamin C needs the support of vitamin B.

Braised

Cut the eggplant into pieces and coat them with batter and fry them in oil. Then add a small amount of oil and stir-fry with scallions and ginger. Pour the fried eggplant in and add

Stir-fry the soy sauce evenly (remember to use a low heat at this time), add a small amount of water, bring to a boil, turn to a low heat and simmer for a few minutes, then add salt, sugar, chicken essence, cooking wine, etc., stir-fry and serve. This dish is delicious, but relatively greasy and is suitable for mixing with rice.

Stir-fry

(You can also add lean meat as needed) After cutting the eggplant into thin slices, heat the pan and add the appropriate amount of oil according to your taste (if you want to add meat, add the meat and fry until it is cooked through) After using scallions and ginger to stir-fry the pan, pour in the eggplant, add salt and soy sauce and stir-fry over medium heat (after adding salt to the eggplant, water will come out during the frying process, so pay attention to the heat, too high a heat will burn the pan, too low a heat will cause too much water and it will not taste good), add chicken essence, cooking wine, etc. before removing from the pan. This dish is salty and delicious, and the taste can be adjusted according to personal needs.

Clean

Cut the eggplant into large pieces. Heat the oil (a little more than you normally use to stir-fry a dish) until it is 50% hot. Add the scallions, ginger, and eggplant pieces.

Fry until the oil is evenly infiltrated on the eggplant pieces, add about a quarter of the amount of water and soy sauce to mix evenly, bring to a boil over high heat, then turn to low heat and cover to simmer, open the lid after 5 minutes, turn over, add appropriate amount of sugar, cover and simmer, and then turn the pot over every two minutes or so to avoid sticking, until the eggplant is cooked through, add salt, chicken essence, and garlic, stir-fry evenly, turn off the heat and serve. This dish is fragrant and delicious, light and pleasant.