Purple eggplant with garlic(suan xiang zi qie )

Purple eggplant with garlic

Introduction:

"The fresh eggplant looks good. I bought two. I wanted to fry them and burn them again. I think the oil is too big and the child has a cold. I don't want to eat fried eggplant. It's better to stir fry the eggplant first and then taste it. Try it. "

Production steps:

Step 1: material drawing.

Step 2: wash the eggplant, divide it into four parts, and then cut it into bigger pieces, similar to hob pieces.

Step 3: slice garlic.

Step 4: take a small bowl, pour in a spoonful of oyster sauce, a spoonful of soy sauce and a spoonful of vinegar, add salt and a little sugar into the bowl.

Step 5: add water and starch to make a bowl.

Step 6: pour a little oil into the wok. (before my wok, fry the scallion oil, leave the bottom oil, ignore the chopped scallion.)

Step 7: pour the eggplant into the pot, stir fry slowly over low heat, stir fry while turning.

Step 8: until the eggplant pieces are eight mature and out of the pot

Step 9: pour the oil into the pan and fry the garlic.

Step 10: pour in the eggplant.

Step 11: stir fry and pour in a bowl.

Step 12: turn evenly, then take out the pot, add minty leaves to the plate.

Materials required:

Purple eggplant: right amount

Garlic: right amount

Mint leaves: moderate

Starch: right amount

Oyster sauce: right amount

Salt: right amount

Soy sauce: moderate

Sugar: right amount

Vinegar: right amount

Note: the skin of purple eggplant is rich in anthocyanins, but to be honest, it tastes bad when the eggplant is not peeled. I still want to remove the skin when I eat it, so I decided to peel and fry it next time. When frying eggplant for the first time, you only need a little oil to moisten the pot, and you don't need too much oil for the second time, so the eggplant is not greasy and delicious.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: garlic

Chinese PinYin : Suan Xiang Zi Qie