Garlic flavored purple eggplant-You Are Foodie

By lou
9

Garlic flavored purple eggplant

The fresh eggplant looks very good. I bought two and wanted to fry them before burning them. Considering that the oil is too big and the child has a cold, I'd better not eat the fried eggplant. Stir fry directly. It's not delicious without less oil. I think of the method shared by netizens some time ago. Stir fry the eggplant first, and then taste it. It seems to be much better. Try it.

Main Ingredients

Purple eggplant appropriate amount

Auxiliary Ingredients

Mint leaf appropriate amount
garlic appropriate amount

It is said that the skin of purple eggplant is rich in anthocyanins, but to be honest, this kind of eggplant tastes bad without removing the skin. When you eat it, you still want to remove the skin, so next time you decide to peel it directly and then fry it. The first time you fry eggplant, you can only use a little oil pan. The second time you pour oil, you don't need too much. In this way, the fried eggplant is not greasy, but also delicious.

Step 1 . Material drawings.

Step 2 . Wash the eggplant, divide it into four parts and then cut it into larger pieces, similar to hob pieces.

Step 3 . Slice garlic.

Step 4 . In a small bowl, pour a spoonful of oyster sauce, a spoonful of soy sauce and a spoonful of vinegar into it. Add salt and a little sugar to make a bowl.

Step 5 . Add water and starch into a bowl.

Step 6 . Pour a little oil into the frying pan (I fry the onion oil in front of the pan, leaving the base oil, ignoring the chopped onions.)

Step 7 . Pour the eggplant pieces into the pot, stir slowly over low heat, and stir while turning.

Step 8 . Boil eggplant pieces when they are eight ripe

Step 9 . Stir fry the garlic in the pan with oil.

Step 10 . Pour in the eggplant pieces that have been fried before.

Step 11 . Stir fry and pour into a bowl.

Step 12 . Turn it evenly and then take it out of the pot. Add mint leaves to the plate.

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