How to make delicious eggplant

I still remember that when I was young, my family planted dwarf melons (which is what we often call eggplants. Because its shape is similar to that of a melon and the plant is very short, it is called dwarf melon in our hometown). But now when I think about it, I have been wondering about a question. That is, the dwarf melons we planted at home were all white and small in size, but why are the dwarf melons now purple? And one is so big? Let's not discuss that question now. Let's first introduce how to make eggplant delicious. I think everyone can't wait.

How to make delicious eggplant

Braised Eggplant

1. Marinate the eggplants and squeeze out the water from the marinated eggplant pieces.

2. Heat oil in a pan until it is 30% hot, pour in eggplant pieces and stir-fry until they turn yellow and serve on a plate.

3. Wash the pot, add a small amount of oil, and heat it to 50% hot. Add chopped onion, garlic slices, and star anise and stir-fry until fragrant. Pour in the eggplant pieces and stir-fry.

4. When frying the eggplant cubes, add cooking wine, all the seasonings in the bean curd bowl, and half a cup of soup or water and bring to a boil, then thicken.

5. Sprinkle in coriander, stir well and serve.

Salted fish and eggplant casserole

1. Wash the eggplant and cut it into long strips as thick as your index finger. Add appropriate amount of dry starch and mix well with your hands.

2. When the oil is 70% hot, pour in the eggplant strips coated with dry starch and fry. When the eggplant strips are golden brown, fry them over high heat. Remove from the oil and place on kitchen paper to drain the oil.

3. After soaking, cut the mushrooms into small pieces and mince other seasonings for later use.

4. Wash the salted fish with water, wipe it dry, tear it into small pieces and put it into the oil pan used to fry eggplant. Fry until fragrant and remove from the oil.

5. Add a little oil to the pan, add all the ingredients prepared in steps 3 and 4 and stir-fry over low heat until fragrant.

6. Finally, add the eggplant strips and stir-fry evenly. Add broth (water) that covers half of the eggplant. Cook for a few minutes until it is well-seasoned. Then add appropriate amount of sugar, salt, and dark soy sauce for seasoning and color. Thicken with a little water starch and sprinkle with chopped green onions.