Fried eggplant slices recipe

Eggplant is a common vegetable on people’s tables in summer, because it is available in large quantities in many areas in summer, but eggplant is also an off-season vegetable, so eggplant can also be seen on people’s tables in winter. And the reason why eggplant is so popular among people is that it is rich in nutrients and can be cooked in a variety of ways. But what are the methods for making eggplant at home?

Hunan-style Fried Eggplant

Material

Eggplant, sugar, aged vinegar, garlic, thirteen-spice powder, chili pepper, pickled pepper, soy sauce, salt, MSG, pork slices

practice

1. Cut the eggplant into thin slices and soak them in water for a while.

2. Chop pepper and garlic, slice pork, and dice pepper.

3. Heat a little oil in a pan and stir-fry the pork until it is loose and white, then add the chopped pepper and garlic and stir-fry.

4. Add the eggplant and stir-fry, then add soy sauce, salt, MSG, sugar, vinegar and thirteen spice powder and continue stir-frying.

5. Cover the pot and simmer on low heat for a while, add chili peppers and stir-fry, then thicken with water starch.

Fried Pumpkin and Eggplant

Material

300g pumpkin, 300g eggplant, soy sauce, salt, chili powder

practice

1. Wash and slice pumpkin and eggplant.

2. Heat the pan with cold oil, add pumpkin and eggplant and stir-fry.

3. Add light soy sauce, salt and chili powder to season.

Fried Eggplant with Tomatoes and Mushrooms

Material

2 tablespoons olive oil, 50 grams onion, 2 cloves garlic, 1/8 teaspoon salt, 300 grams eggplant, 4 white mushrooms, 1 teaspoon olive oil, 200 grams tomatoes, 1/2 teaspoon vinegar, 2 teaspoons soy sauce, 1 teaspoon sugar

practice

1. Mix sugar, soy sauce and vinegar in a small bowl and set aside. Coarsely chop onion and slice garlic. Wash tomatoes, eggplants and mushrooms, dry them and cut them into 0.2 cm thick slices.

2. Preheat the wok over medium-high heat. Pour in 2 tablespoons of oil, add onion and sauté for 1 minute; add garlic and sauté for 30 seconds; add salt and eggplant slices and sauté for 2 minutes until the edges of the eggplant slices turn light yellow. Add sliced ​​mushrooms and sauté for 1 minute.

3. Scrape the contents of the pot to the edge of the pot, leaving the center empty, add 1 teaspoon of oil, add tomato slices, and stir-fry for 2 minutes until the sweet aroma comes out. Then add the eggplant and mushrooms and stir-fry for another 2 minutes to allow the flavors to blend together.

4. Pour the sweet and sour sauce in, stir-fry for 1 minute and scoop out