There are many ways to cook eggplant, but my favorite is braised eggplant, which is appetizing and goes well with rice.
Materials
Steps for making braised eggplant with less oil
Prepare the eggplant by washing it clean and setting it aside.
Cut the eggplant into small, rolling strips. After cutting, add an appropriate amount of salt and white vinegar, mix well, and marinate for 15-20 minutes.
Cut the scallions into sections, slice the ginger into shreds, mince the garlic, and cut the chili peppers into sections.
Prepare the sauce: Mix soy sauce, salt, oyster sauce, cornstarch, and water to make a sauce.
Rinse the eggplant with clean water after it has been pickled.
Squeeze out the excess water by hand and plate it for later use.
Heat oil in a wok over medium heat; use the amount of oil you would normally use for stir-frying. Once the oil is hot, add the eggplant strips and stir-fry.
Stir-fry the eggplant until it is soft and tender, then add scallions, ginger, garlic, and chili peppers, and stir-fry for 1-2 minutes.
Pour in the prepared broth, stir-fry until the sauce thickens, then remove from heat and plate.
A plate of fragrant braised eggplant is ready.
Tips for making braised eggplant with less oil
Squeeze out the excess water from the pickled eggplant.
