Home-style eggplant
Here's 10 step-by-step guide to making simple eggplant at home, with pictures. Slice the eggplant thinly. It's best to eat eggplant with the skin on, as the skin is rich in vitamin B, which can help supplement your body's vitamin B intake. Of course, if you think the skin is too thick and affects the taste, you can remove it. I bought some very young eggplants.
Method
- 01
Step 1
Slice the eggplant thinly. It's better to eat eggplant with the skin on, as the skin contains a lot of vitamin B, which can supplement the body with vitamin B. Of course, if you think the skin is too thick and affects the taste, you can remove it. I bought relatively young eggplants.
- 02
Step 2
Soak eggplant in cold water with a little salt for 3 minutes. Soaking eggplant in water prevents oxidation, reduces oil absorption, and helps maintain its vibrant color.
- 03
Step 3
Remove the eggplant from the water and drain.
- 04
Step 4
Heat oil in a pan, add plenty of oil to cover the bottom of the pan.
- 05
Step 5
Pour the eggplant into the pan and stir-fry briefly.
- 06
Step 6
Coat the eggplant with oil, sprinkle with salt, and stir-fry briefly until the eggplant softens slightly.
- 07
Step 7
Bring water to a boil in a pot over high heat, then reduce to medium-low heat and add a small amount of MSG.
- 08
Step 8
Simmer over medium-low heat with the lid on 1 to 2 minutes before uncovering.
- 09
Step 9
Add MSG, stir-fry over high heat until evenly mixed, but don't stir too vigorously.
- 10
Step 10
Plate it and arrange it neatly.
Nutrition
Nutrition has not been calculated for this recipe.