Steps to make spicy eggplant

Today I will tell you a few ways to cook eggplant with soy sauce. Please take a look.

Sauce-flavored eggplant method 1:

Ingredients: pork, soy sauce, sweet noodle sauce, eggplant (the amount depends on the number of people), peanut oil (do not use salad oil, the taste is not authentic)

Steps: (1) Chop the pork into small pieces and set aside. Put an appropriate amount of sweet bean paste and a little soy sauce into a bowl and set aside. Wash the eggplant without peeling it and cut it into long strips.

(2) Add oil to the pan and when it is hot, add the sliced ​​eggplant strips and stir gently to release the moisture from the eggplant. Remove from the pan when it is golden brown and about 70% cooked.

(3) Leave a little oil in the pan, add the pork belly and stir-fry until the oil is hot. When the meat turns white, add the prepared sauce and a small amount of water.

(4) When the bubbles in the pot turn from small to large, add the stir-fried eggplant strips and stir-fry for about one minute.

(5) Reduce the heat to low and let the sauce thicken. After three or two minutes, turn off the heat and serve.

Key points: When frying eggplant strips, do it like roasting eggplant, the purpose is to reduce the water content of the eggplant, so that the eggplant tastes better. Do not add any salt to this dish, because the sweet bean sauce and soy sauce are already salty enough. Stir frequently to prevent the pan from becoming mushy. This dish has a strong flavor, and the bean paste is salty. You can add or not add salt according to your personal taste.

Sauce Eggplant

Method 2 of making eggplant with soy sauce:

1. Cut the eggplant into strips and microwave it on high for ten minutes until it is soft. This can save a lot of oil.

2. Heat a little more oil than usual in a pan, and stir-fry the eggplant strips. When the eggplant is first put into the pan, it will absorb the oil immediately. Do not add more oil at this time. Stir-fry patiently and the eggplant will slowly spit out some oil. When the eggplant changes color and becomes soft, serve it out.

3. Leave some oil in the pan, add the scallion slices, stir-fry until fragrant, add a spoonful of bean paste, stir-fry until fragrant, and pour the eggplant strips in when the red oil comes out;

4. Continue to stir-fry for one minute, coat the eggplant strips evenly with the bean paste, and add a little sugar for seasoning. I personally don’t think you need to add salt because the bean paste is salty enough. It depends on your personal preference. Finally, add some chicken essence and serve. It is a very good dish to eat with rice~~~