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.


Four eggplants
Appropriate amount of garlic
Proper oil
Proper amount of salt
Proper raw extract
Proper cooking wine


Step 1
Four eggplants, wash and cut into strips.

Step 2
Enter 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 3
After 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 4
Cut garlic into mud and set aside.

Step 5
Eggplant has become non oil absorbing after simple treatment. You can start frying directly.

Step 6
Stir fry the garlic until fragrant, pour in the processed eggplant strips and stir fry a few times.

Step 7
Add soy sauce, salt, cooking wine, stir fry for about one minute until the eggplant strips are slightly soft.

Step 8
Add 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.