How to fry eggplant strips

Eggplant is a vegetable that many people like to eat, and its nutritional value is also very good. It contains vitamins and minerals, especially purple eggplant, which is rich in anthocyanins. There are many ways to cook eggplant. You can cut the eggplant into strips and then stir-fry it with tomatoes and bell peppers. It is a good vegetable that can not only increase nutrition but also avoid the problem of overnutrition.

How to fry eggplant strips

Ingredients: 1 eggplant, 2 bell peppers, 1 tomato sauce, seasoning: salt to taste, soy sauce to taste, blended oil to taste

2. Put the cut eggplant in a bowl, add a little salt and sprinkle evenly. The purpose is to use salt to soak the eggplant to extract water, so that the pan will not dry out when frying. It will take about 7 minutes.

3. Cut the bell pepper and tomatoes and set aside

4. Put oil in the pan, add chopped green onion and garlic when the oil is hot, then add the eggplant and stir-fry until the eggplant strips are soft.

5. Add tomatoes and bell peppers, stir fry and add soy sauce and salt

6. When the eggplant and bell pepper are almost cooked, you can turn off the heat and serve.

7. The food is served!

Method 2

Ingredients: 1 eggplant (purple skin, long) Seasoning: 1/2 spoon of salt 5 grams of ginger 5 grams of garlic 1 spoon of light soy sauce 1/2 spoon of dark soy sauce 2 spoons of balsamic vinegar 1 spoon of starch 2 shallots 1 spoon of Pixian bean paste 2 spoons of sugar 2 pickled red peppers How to stir-fry eggplant 1. Wash the eggplant, do not remove the skin and cut into small strips (it is said that eggplant skin contains a lot of nutrients, and some healthy compounds are also high in eggplant skin)

2. Heat the pan, do not add oil yet, pour the eggplant strips in, and stir-fry slowly over low heat

3. Stir-fry until the eggplant becomes soft and the water is fried off. Then serve on a plate.

4. Chop the scallion, ginger, garlic, and pickled pepper; Pour an appropriate amount of vegetable oil into the pot, first add 1 spoon of Pixian bean paste, then pour the scallion, ginger, and garlic into the pot.

5. Stir-fry until the red oil and aroma come out, then add the eggplant strips

6. Stir-fry for a few times and pour in the prepared "little lychee flavor" Kung Pao sauce (2 spoons of balsamic vinegar, 1 spoon of light soy sauce, half a spoon of dark soy sauce, 2 spoons of sugar, half a spoon of salt, 1 spoon of dry starch, mix evenly in a bowl) or classic fish-flavored sauce (see here for the specific method of fish-flavored sauce) (the sauce depends on the amount of food, pour it in as you see, it is not necessary to pour it all in)

7. Stir-fry evenly until the sauce is slightly dry and flavorful, sprinkle with chopped green onions and serve.