How to make eggplant puree with low oil sauce

Going out to eat every day, to be honest, the food at the food stalls is not necessarily clean, and it’s easy to get bored with it. In fact, you can learn to cook by yourself. The editor will introduce to you the oil-saving braised eggplant puree. You can make it yourself according to the steps below.

1. Wash the eggplant;

2. Cut into finger-sized dices and microwave on high for 8 to 10 minutes until soft;

3. Dice the green and red peppers; mince the green onion, ginger and garlic; put light soy sauce, dark soy sauce, sugar and vinegar into a small bowl and mix well to make a sauce for later use;

4. Heat the wok, add cold oil and sauté chopped green onion, ginger and half of the minced garlic;

5. Add the diced eggplant, turn to medium-low heat, stir-fry continuously and press with a spatula until the eggplant is cooked (fry slowly, be patient);

6. Add the sauce and stir-fry evenly until the eggplant is colored.

7. Add a little boiling water, turn to high heat, and stir-fry until the soup is slightly thick;

8. Add the other half of the minced garlic;

9. Add green and red peppers;

10. Stir-fry evenly over high heat.

Many people nowadays don’t know how to cook. After all, with the development of social life and the very developed catering industry, our needs for food can basically be met. However, homemade food still has a unique taste. You can try to make oil-saving braised eggplant puree according to the introduction above.