Eggplant with garlic fish sauce
Overview
Seeing that the eggplant season was about to end, I couldn't help but buy some while there were still a few seasonal eggplants on sale in the market. In fact, eggplants can be seen all year round, but eating out-of-season vegetables feels weird. After all, their growth environment has been artificially changed. Can it be delicious? Usually try to buy vegetables that are in season. If you are really craving for food, just buy some to satisfy your cravings. Eggplant is a vegetable dish that is highly consumed on our family’s dining table, and it is a dish that everyone in the family likes to eat. When we often struggle with what vegetables to buy, eggplant will be the first choice. . . Eggplant with garlic fish sauce is worth recommending to everyone. It is healthy, less oily and delicious as a side dish.
Tags
Ingredients
Steps
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Remove the head and tail of the eggplant and wash it.
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Peel at intervals, cut in half, and then cut. (Peeling the eggplants at intervals is to keep the eggplants intact and to prevent them from becoming mushy)
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Peel the garlic and chop into minced garlic.
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Use a bowl to prepare the sauce. Add fish sauce, oyster sauce, chicken powder, light soy sauce, and Laoganma spicy black bean sauce. Stir evenly with chopsticks and set aside.
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Cut the eggplants and soak them in water for a while (to remove the astringency), pick them up and squeeze out the water.
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Heat a little oil in a pan and fry the eggplant over medium heat.
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During this period, use chopsticks to pick up the eggplant, flip it back and forth, and fry until both sides of the eggplant are browned, then add some water.
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Cover the pot and simmer over medium heat for 10 minutes.
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Until the eggplant is soft and crispy, scoop it up and put it into a basin.
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Heat the pan again, add a few drops of oil, pour in the minced garlic and sauté until fragrant.
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Pour in the prepared sauce and bring to a boil over high heat.
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Spoon the sauce over the eggplant.
