Ingredients and steps for breaking eggplant by hand

Hand-broken eggplant is also very delicious. It is an exclusive secret recipe. I will share it with you today:

Introduction to Hand-Pickled Eggplant

Eggplant is a very good ingredient, but it is really unpalatable if it is not cooked well. Among the unpalatable dishes that birds eat outside, eggplant is one of the most common ones. It is said that "poor winter melon is rich in eggplant", which means that eggplant consumes a lot of oil. In fact, this is easy to solve. Just soak the eggplant in water before cooking, and it will not absorb oil when frying! But don't add water during the frying process.

This super delicious "secret" hand-crushed eggplant dish was made by Bird, and it is very fragrant when fried. The two eggplants have been in the refrigerator for two weeks, so they are a bit old, hehe! But the taste is really amazing, very good with rice, so my husband ate an extra bowl of rice!

Ingredients for hand-crushed eggplant

2 eggplants 20g onion

8-10 cloves of garlic 2 shallots

About 20 red chopped peppers and pickled chili peppers

300g vegetable oil (a small amount is used) 1 tablespoon lard

2 tablespoons Huadiao wine 1 tablespoon sugar

2 tablespoons Lee Kum Kee Premium Soy Sauce 2 tablespoons Lee Kum Kee Hoisin Sauce

A little salt A little chicken powder

How to break eggplant by hand

1. Peel the eggplant, break it into small pieces by hand, and soak it in clean water for about 10 minutes.

2. Dice garlic and onion, cut pickled pepper in half, and cut shallot into flowers

3. Drain the eggplant and place it on kitchen paper to absorb some of the surface moisture to avoid oil splashing during frying.

4. Heat oil in a small pan until it is about 50% to 60% hot, add the eggplant pieces and fry until they are about 80% cooked.

5. Drain the eggplant pieces as much as possible and put them in a bowl for later use.

6. Heat lard in a pan and sauté garlic and onion until soft

7. Add chopped pepper and pickled pepper and fry until fragrant

8. Add eggplant cubes, Huadiao wine and sugar and stir fry for a while

9. Add other seasonings and continue to stir-fry for 1-2 minutes. Finally, add chopped green onions and stir well.

Tips

1. Although the eggplant skin is nutritious, it affects the taste, so the bird has removed it. Break the eggplant with your hands instead of cutting it, which will make it more flavorful and fragrant.

2. Soak the eggplant in water in advance so that it is less likely to absorb oil, ensuring that you do not consume too much fat.

3. If you don’t have seafood sauce, don’t add it. It’s also good to add a little bean paste.

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Bird has summarized six tips for making delicious eggplants, just personal opinions:

First, it is best to fry it in oil, either deep-frying or pan-frying.

Second, frying with lard is more fragrant than frying with vegetable oil.

Third, avoid adding water when frying eggplant, otherwise it will be watery and taste bad.

Fourth, add a small amount of wine and sugar. Most of the Huadiao wine will evaporate during the frying process and will not affect the taste.

Fifth, you must add a lot of garlic and fry it until it is soft and fragrant. Sixth, it is best to peel it and fry it a little soft, so that the soft and fleshy taste will be better. Of course, if you have time to break the eggplant by hand, it will taste better.