Eggplant is a kind of vegetable that everyone likes. Especially in autumn, a large number of eggplants are on the market. The ingredients in that season are cheap and delicious. During this period, my family eats eggplant almost every day.
Appropriate amount of garlic
Proper amount of salt
Proper raw extract
Proper cooking wine
Step 1Four eggplants, wash and cut into strips.
Step 2Enter the key link: add some salt, don't need too much. Theoretically, as long as the extracellular concentration is greater than the intracellular concentration, the cells will naturally lose water. Stir well with chopsticks and marinate for about half an hour.
Step 3After curing, squeeze the water out of the pickled eggplant with a little force with both hands. This operation can not only maintain the color of eggplant during cooking, but also remove the excess water and astringency of eggplant meat cells and reduce the oil absorption of eggplant.
Step 4Cut garlic into mud and set aside.
Step 5Eggplant has become non oil absorbing after simple treatment. You can start frying directly.
Step 6Stir fry the garlic until fragrant, pour in the processed eggplant strips and stir fry a few times.
Step 7Add soy sauce, salt, cooking wine, stir fry for about one minute until the eggplant strips are slightly soft.
Step 8Add another half of garlic rice and stir fry well before coming out of the pot. The delicious minced garlic eggplant can come out of the pot. It is less oil and delicious, and the food is healthy.