Slimming Mapo Eggplant

Eggplant not only tastes delicious, but also can help you lose weight. Today I will introduce you to the slimming Mapo Eggplant:

Ingredients for Mapo Eggplant

2 eggplants 15g Pixian bean paste

2 shallots 1 small piece of ginger

2 cloves of garlic 15ml cooking wine

10ml soy sauce 5ml chili oil

5ml pepper oil 3g sugar

Oil

How to make mapo eggplant

1. Remove the stems of the eggplant, wash it, cut it into pieces, and soak it in light salt water for 10 minutes, which can effectively reduce the amount of oil absorbed by the eggplant.

2. Wash and chop the green onion, chop the garlic, and mince the ginger

3. Heat a pan with a little oil

4. After the oil is hot, add the eggplant that has been drained of water

5. Fry slowly over low heat until the eggplant is soft.

6. Pour a little oil into the pot, add minced garlic and ginger and sauté until fragrant

7. Add Pixian bean paste and stir-fry until red oil comes out

8. Add the eggplant and stir fry evenly

9. Add cooking wine, sugar and soy sauce

10. Pour in a little water and simmer for a while to make it tasty. Add chili oil and pepper oil. When the soup is dry and the eggplant is oily, sprinkle with chopped green onions when serving.

Tips

1. Eggplant is like a sponge and easily absorbs oil. If you soak it in clean water or light salt water for a while, the eggplant will absorb enough water and will not absorb as much oil when you cook it. The amount of oil absorbed by the eggplant after soaking in water will be reduced by about half, which can effectively reduce the amount of oil absorbed.

2. Steam the eggplant until soft and then simmer it in the pan so that it won’t absorb much oil.