Home-cooked eggplant

Overview

Eggplant is suitable for both meat and vegetable consumption. It can be stir-fried, roasted, steamed, boiled, deep-fried, served cold, or made into soup. It is best not to peel eggplants when eating them, because eggplant skins contain vitamin B. Vitamin B and vitamin C are good partners. The metabolism of vitamin C requires the support of vitamin B. Eating eggplants with the skin on can help promote the absorption of vitamin C.

Tags

• hot dishes
• home cooking
• common dishes
• old man
• summer recipes
• banquet dishes
• lunch
• pork slices
• round eggplant
• sweet noodle sauce
• thirteen incense
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash the eggplant, cut into diamond-shaped pieces, add a little salt and mix well.

   

2. 2 After mixing well, leave it for half an hour and some water will come out.

   

3. 3 Squeeze the water out of the eggplant and set aside.

   

4. 4 Add 15 grams of oil to the pot, garlic slices and chili pepper and cook until fragrant.

   

5. 5 Add the pork slices, stir-fry until it changes color, and add a little sweet bean paste.

   

6. 6 Add 1 gram of salt and stir-fry until the meat is completely coated in the sauce.

   

7. 7 Pour in the eggplant and stir-fry for 5 minutes. Add 5 grams of soy sauce and 1 gram of salt. Stir evenly until the eggplant is soft and then remove from the pan.

   

8. 8 In the past, when frying eggplants, a lot of oil was put in, and the pan ended up being burnt. Now there is less oil, but it is fragrant when cooked.