How to make delicious round eggplant

Summer is here, and round eggplants are going to be on the market in large quantities. This dish is dark purple in appearance and white in the inside. It contains a variety of vitamins and minerals. It is one of the most common home-cooked dishes in people's lives. But how to make round eggplants delicious? I personally feel that making round eggplants into fish-flavored eggplants is the most delicious way. Below are the specific methods of making fish-flavored eggplants. You can refer to them and make them yourself.

How to make delicious round eggplant

Although there are many ways to eat round eggplants, I feel that the most tempting and delicious one is the fish-flavored eggplant. This dish makes the eggplant tasty and not too greasy, making it an ideal choice for eating with rice.

Delicious round eggplant preparation

500g round eggplant (2 medium-sized eggplants), 1 green onion, 50g minced pork, 50g Pixian bean paste. Also, minced ginger and minced garlic in appropriate amounts. 2 teaspoons soy sauce, 1 teaspoon dark soy sauce, half a teaspoon vinegar, 1 teaspoon sugar, a bowl of soup stock, and appropriate amount of water starch.

How to make round eggplant

1. Wash the round eggplants and cut them into dice. Then put them in a basin, add clean water and soak them for five minutes, then take them out and drain the water.

2. Add more oil to the pot, the amount of oil should be enough to cover the eggplant. After the oil temperature rises, fry the eggplant. After the eggplant becomes soft, remove from the oil and set aside.

3. Pour out the excess oil in the pot, leaving only a little base oil. After turning on the heat, add the chopped ginger and garlic and stir-fry until fragrant. Then add the Pixian bean paste and stir-fry. When the paste becomes bright red, you can add the minced pork and stir-fry. After the minced pork is fried, add sugar, soy sauce, vinegar and other seasonings, stir well, turn off the heat and the fish sauce is ready.

4. Heat the fish sauce and broth together, add the fried eggplant after boiling, cook over high heat until the sauce thickens, and when the water is almost dry, add the prepared water starch to thicken. Finally, add a little sesame oil to enhance the flavor and serve directly.