By wdbj
<h2>Royalties</h2>
Long eggplant 2 pcs
4 garlic
1 coriander
Soy sauce 5 g
Salt 5 g
Sugar 8 g
Vegetable oil to taste
<h2>Practice steps</h2>
1. Choose this long eggplant.
2: Cut the eggplant into hob pieces. The other ingredients are very simple. That's what's on the chart. There was also salt and sugar that were not photographed.
3, generally speaking, burning eggplant needs more oil, because eggplant eats oil. However, if you marinate the eggplant for about two small spoons of salt for about 20 minutes, the eggplant will produce a lot of water, and gently squeeze the eggplant with your hand to squeeze the water out. In this way, it does not need too much oil to fry again. Pictured here is the eggplant after being marinated for 20 minutes.
4: Stir-fry over medium heat.
5: Stir-fry the eggplant for about three minutes and it will become soft and shrink. After this picture above, you can add a little bit of coriander. Remember not to pour all the prepared parsleys into it. This step is just a little coriander. Then add two or three teaspoons of sugar. And a little bit of raw soy sauce. Since the eggplant has been flooded with salt before, don't put salt anymore. Do not put too much raw soy sauce.
6: Then simply continue to stir-fry for another half a minute. Add the remaining parsley and minced garlic. Then remember to turn off the heat immediately. Stir-fry again at the remaining temperature in the pan.
7, then you can come out of the finished pot.
<h2>Tips</h2>
Because when the eggplant is pickled, the salt is already released. So when stir-frying, don't put salt, don't put too much soy sauce, a little bit is enough, and after the final garlic and coriander are put in, you must immediately turn off the heat and stir again.
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