Health effects
Eggplant: clears away heat
Ginger: reduces qi and relieves vomiting, resolves phlegm and relieves cough, dispels cold and relieves symptoms
Tomato: produces fluid and relieves symptoms Thirst
Ingredients
Eggplant ( two ) | Dried chili pepper ( 3 pieces ) |
Onion ( Two roots ) | Ginger ( 2～3 pieces ) |
Oyster sauce ( Appropriate amount ) | Panthoxylum bungeanum ( 7~8 capsules ) |
Water starch ( a little ) | Tomatoes ( 1 ) |
| MSG (a little) | Peanut oil (appropriate amount ) |
Fried shredded eggplant in oyster sauce Recipe
1.The prepared ingredients.
2. Remove the caps from the eggplants, wash them, and cut them into shreds (the shreds should be slightly thicker) , otherwise it will become rotten during the frying process and have no texture.) Soak the cut shreds in clean water for a while, then rinse with tap water and set aside.At this time, cut the tomatoes as thick as eggplant shreds and set aside.
3.Wash the wok clean, add an appropriate amount of peanut oil, and heat the oil to 5 layers Add Sichuan peppercorns and stir-fry until fragrant.Take out the Sichuan peppercorns.Then add dried chili peppers and ginger and stir-fry until fragrant.Stir-fry until the eggplant becomes soft.Stir-fry the tomatoes for a few times.Then stir-fry for a few times with seasoned salt and oyster sauce.Finally, stir-fry.Add MSG into a thin layer of gravy, chopped green onion and it’s ready to go!
4.This is the finished product.This dish tastes salty and slightly sour., clear and delicious!
Tips
Because eggplant "eats" oil at first, it must be cooked slowly and hot oil.And you need to turn it frequently.When the eggplant becomes soft, turn it slowly, and then add the tomatoes and seasonings.
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