Stir-fried diced eggplant with walnut puree

1.Prepare the ingredients walnut sauce

2.Prepare Good purple eggplant

3. Blanched bamboo shoots and diced carrots, peas and corn Grain

4.Wash the eggplant, carefully scoop out the eggplant flesh, and retain the shape

5.Soak in salt water for 2 minutes

6. Remove the water, drain and put on a plate

7.Heat in the microwave for 2 minutes, take out and set aside

8.Take out the eggplant meat and cut it with a knife

9.Cut the eggplant into dices

10.Sprinkle cornstarch on the eggplant dices and wrap them evenly

11.It is such a thin layer of corn starch

12.Put oil in the pot and when it is six to seven minutes hot, pour in the diced eggplants and quickly turn them over after they are set

13.Fry until golden brown and serve aside

14.Leave a little oil in the pot, add walnut paste, add vinegar, salt and sugar, and slowly simmer over low heat

15.Add the fried diced eggplant and quickly coat it with walnut sauce

17.Put the vegetables into the previously prepared eggplant skin

18.The fruity aroma of walnut sauce matches perfectly with the fragrant fried eggplant.Healthy, delicious and beautiful.