Eggplant, which is called Luosu by Wuyue people in Song Dynasty, and short melon by Guangdong people, is an annual herb of Solanaceae and perennial in tropics. Its fruit is edible, the color is purple or purple black, there are also light green or white varieties, the shape also has round, oval, pear shape and so on.


500g eggplant (purple skin, long)
1 egg
2 garlic
1 green onion
2 tbsp fish sauce
1 teaspoon chicken essence
2 tbsp oyster sauce
2 tbsp lard (refined)
1 / 2 bowl of water


Step 1
Slice eggplant (about 1cm thick) and soak in water for 1 minute. Remove. Cut garlic into small pieces and chop green onion

Step 2
2 spoonfuls lard into the pot, into the eggplant fried 7 cooked

Step 3
Take out the eggplant

Step 4
Stir fry the mashed garlic until golden. Pour in the eggplant

Step 5
Add water (appropriate amount), after cooked, beat in eggs, add appropriate amount of fish sauce, chicken essence and oyster sauce

Step 6
Finally, add the green onion