Eggplant is a very common and common vegetable, but many people don’t like to eat eggplant, because eggplant absorbs oil when fried. When the oil is large, it is relatively not very healthy. Eating more often will cause obesity and other bad effects. Therefore, many people refuse to eat eggplant, or only eat steamed eggplant, and don’t eat fried eggplant. Actually, I often cook fried eggplant, and with a little trick eggplant will not suck oil, and it will be cooked quickly, and belongs to Kwai Chi. Look at my fried eggplant without oil absorption

Ingredients

1 pepper
1 eggplant
1 tsp oyster sauce
4 cloves garlic
3 tablespoons oil

Directions

Step 1
When the vegetables are ready, I use a big eggplant, a big one and a sharp pepper. If I can't eat spicy ones, I choose to use big green pepper

Step 2
Cut the eggplant into hob pieces. It's OK to look like a medium size. Pepper is cut so well

Step 3
Mix the quick cut eggplant with a small spoon, turn it up and down several times, press it gently and marinate for 5 minutes. After pickling, you can squeeze out the water in the eggplant block. So you won't absorb oil when frying eggplant

Step 4
Wok hot oil, I put 3 tablespoons of oil, fried chopped garlic

Step 5
Add the processed eggplant and stir fry over high heat

Step 6
Eggplant pieces will wilt in a few minutes. Add oyster sauce and salt. If you use more salt for pickled eggplant, don't put it. On the contrary, put less

Step 7
Put in the cut pepper quickly

Step 8
Stir well over high fire. When you see the pepper wilting slightly, you can get out of the pot