The eggplant made by dry stir frying has a dry surface and tastes very good. After peeling the eggplant, marinate it with a small amount of salt, so that part of the water in the eggplant can be removed and the bottom flavor can be added to the eggplant. In the process of dry stir frying eggplant, we must stir it slowly with a low fire to let the water in the eggplant evaporate gradually. This process takes a long time. The fire should not be too urgent to avoid paste. In order to make the dried eggplant more delicious, I also added some light Haimi to make the dried eggplant more delicious and appetizing!

Ingredients

300g eggplant
50g Haimi
100g shallot
20G garlic
A small amount of salt
15ml blended oil

Directions

Step 1
Peel the eggplant and cut it into long strip hob blocks;

Step 2
Put the cut eggplant into a small basin, and then add an appropriate amount of salt;

Step 3
After a period of time, the eggplant will soften and come out with some soup. Pour out the soup, wash the light sea rice with water, chop the shallots, beat the garlic flat and then cut into pieces;

Step 4
Put an appropriate amount of mixed oil into the frying pan. After the oil is hot, put the pickled eggplant into the pan;

Step 5
Dry stir slowly over a low fire. This process takes longer;

Step 6
Stir until the eggplant surface becomes dry and cash yellow, put the light taste sea rice into the pot;

Step 7
Stir fry the sea rice and eggplant evenly;

Step 8
Put the shallots and minced garlic into the pot;

Step 9
Stir fry evenly;