The specialty should be eggplant, a home-cooked eggplant, which is delicious, not greasy and especially delicious. First of all, prepare the necessary materials for cooking eggplant. The first thing to prepare is eggplant. Just prepare a slightly larger eggplant in advance, and then prepare an appropriate amount of soy sauce, soy sauce, salt, sugar, cassava starch, Pixian bean paste in advance, and continue to prepare an appropriate amount of vegetable oil. Finally, just prepare the right onions and garlic. After preparing all the necessary raw materials for making home-cooked eggplant in advance, you can make it step by step. First, treat the eggplant, put the eggplant we prepared into a large pot, and then soak it in cold water without eggplant 10min. After soaking, carefully clean the eggplant surface by hand for 2~3 times. Because our eggplant is not peeled, we should try our best to clean the surface of the eggplant.
After washing the eggplant, we take it down, drain it and put it on the chopping board, then cut it into 5cm sections, then cut the 5cm sections vertically into small pieces, then cut it into eggplant strips, and put the cut eggplant strips on the plate for later use. Out of the pot, first heat the vegetable pot, put the eggplant strips into the frying pan and fry them gradually. There is no need to add some oil to the pot. If you add some oil, eggplant will suck the oil in and taste bad. Stir-fry over low heat and stir up the water in the eggplant. After the water in the eggplant is fried, it is not easy to remove the oil when it is fried again. The fried eggplant is loosened for later use. Add a proper amount of sauce, a little soy sauce, a spoonful of salt, a proper amount of sugar and a little tapioca starch into the bowl, mix well for later use, and cut the prepared onion and garlic into powder for later use.
Heat hot oil from the pan, pour chopped green onion and minced garlic, add two spoonfuls of bean paste and stir-fry until fragrant. After frying, we add eggplant and fry slowly. Stir-fry for about 30 seconds, pour in the prepared juice, and add a little cold water to stir-fry evenly. After the eggplant is fried, we turn to high fire to collect the juice. When eggplant is stir-fried, cover the lid and stir-fry for about two or three minutes. We'll fry it then. Stir-fry evenly and then remove the pan and set the plate. After putting it in a beautiful plate, everyone sprinkles an onion. This tempting and delicious home-cooked eggplant is ready.