Steps of homemade eggplant

Common practices for cooking eggplant are as follows:

Ingredients: purple eggplant 1.

Accessories: 4 cloves of garlic, 4 slices of millet and appropriate amount of starch.

1. Eggplant is washed with salt, then diced, and chopped with millet and garlic. Mix the juices, pour in 2 tablespoons of soy sauce, 1 spoon of oyster sauce, half a spoonful of soy sauce and half a spoonful of sugar, in no particular order, then pour in half a bowl of water and stir well, then pour in half a spoonful of starch and stir well again.

2. Pour a small amount of starch into the eggplant several times, so that the eggplant is covered with a thin layer of starch.

3, hot pot hot oil, pour eggplant diced, the amount of oil is not too much, usually the amount of cooking can be.

4. fry on medium heat until one side changes color, then stir fry the other side and continue frying. When frying, pay attention to shaking the frying pan to make it heated evenly.

5. Stir-fry until the eggplant is golden and the skin is slightly fried.

6. Immediately pour in chopped pepper and minced garlic, and continue to stir fry for fragrance.

7. Then evenly pour in the prepared juice, boil it on high fire, and collect the juice on medium and small fire.

8. Cook until the juice is almost dry, pour in chopped chives and mix well to serve.

9, pan plate, eggplant can be out of the pot.