Ingredients and steps for cooking eggplant

Have you ever eaten eggplant with shredded skin? If not, let me introduce the specific method to you:

Ingredients for eggplant

2 eggplants and half a carrot

1 green pepper Garlic

Onion, ginger and oyster sauce

Salt and dark soy sauce

Super fresh sugar

Oil

How to cook eggplant in shredded mustard greens

1. Wash the eggplant and cut it at a 45-degree angle, but do not cut it off.

2. After cutting one side, turn it over and cut the other side (note that the head and tail of the eggplant are reversed, and then cut the pattern with the same method)

3. Put the cut eggplant into a small bowl

4. Sprinkle 1 teaspoon of salt and marinate for 10 minutes

5. Dice carrots and green peppers, and chop green onions, ginger and garlic

6. Mix 1 teaspoon dark soy sauce, 1 teaspoon MSG, 1 teaspoon oyster sauce, 1 teaspoon sugar, half a teaspoon salt and 1 tablespoon water to make the sauce

7. The pickled eggplant will become very soft and will release a lot of black water.

8. Rinse with clean water and drain

9. Put a tablespoon of oil in the pan, and stir-fry the minced garlic until fragrant.

10. Then fry the eggplant in a pan

11. After one side is fried, turn it over and fry it again over low heat.

12. When the eggplant is completely soft, pour the sauce into the pot

13. Add carrots, green peppers, onions, ginger, etc., cover the pot and cook slowly over low heat. Turn off the heat when the soup is completely dry and simmer for 10 minutes.

Tips for cooking eggplant

1. When cutting with a knife, never cut it off, otherwise all your efforts will be wasted. If you are not skilled, put chopsticks underneath (eggplant is actually very easy to cut, it is easy to put the knife away, and it is not easy to break. Even hands like mine can handle it)

2. The eggplant should be marinated with salt in advance. There are two benefits of salting eggplant: 1. It removes the black water from the eggplant and makes the eggplant taste better.

2. Eggplant becomes soft and easy to handle

3. After the oil is hot, sauté the garlic first and then fry the eggplant. This way the eggplant will have a garlic aroma. Eggplant and garlic are a perfect match.

4. Finally, be sure to simmer for ten minutes. These ten minutes will make the eggplant softer and more flavorful.