Strain the oil and cook the eggplant slices with rice

Overview

Eggplant is a common ingredient. It seems that cooking eggplant requires oil. If it's not too oily, it won't taste as good. But now we pay attention to eating healthily. Too much oil is not good. I learned a way to filter out the oil from oiled eggplants and then fry them. It’s a really good method. I'm trying it today. I originally wanted to add raw minced garlic and chopped coriander at the end. I forgot about it, but I remembered to join in when I was halfway through eating. It tastes delicious without adding it, but it tastes even better with minced garlic and coriander.

Tags

• hot dishes
• old man
• sichuan cuisine
• winter recipes
• dinner
• cooking wine
• eggplant
• old soy sauce
• sauce
• vinegar
• white sugar
• salt

Ingredients

Steps

1. 1 Wash the eggplant and cut into 0.5 cm slices.

   

2. 2 Pour slightly more oil into the pan. The oil temperature needs to be higher. When it is about 70% to 80% hot, add the eggplant slices and fry over medium heat until the eggplant becomes soft and yellow. Remove and drain the oil.

   

3. 3 Then blanch the fried eggplant slices for half a minute, remove and drain. This removes excess oil.

   

4. 4 Chop ginger, garlic and onion. You need two parts of garlic, mince the other part, and mince a little coriander (I forgot to take a photo of this)

   

5. 5 Mix 2 teaspoons soy sauce, 2 teaspoons vinegar, 1 teaspoon cooking wine, 1 teaspoon dark soy sauce, 2 teaspoons sugar and 3 grams of salt to make a bowl of juice.

   

6. 6 Put a little oil in the pot and sauté the ginger, onion and garlic until fragrant.

   

7. 7 Add the eggplant, pour the juice into the bowl and add half a bowl of water, and cook over high heat until the water dries out to thicken the sauce.

   

8. 8 Finally sprinkle with minced raw garlic and coriander. I forgot to put it up when I took this photo, so I'll just leave it at that.