Oil-saving Method for Braised Eggplant (Part 1)
Salting eggplant before stir-frying saves oil, yields a soft, smooth texture, and prevents the eggplant from turning black.
Ingredients
eggplant (mix with salt evenly and marinate for 15 minutes, then squeeze out the exuded water)
cut, to taste
Instructions
1
Marinate
First, mix the cut eggplant evenly with salt and marinate for 15 minutes, then squeeze out the exuded water.
2
Stir-fry
Do not add water when stir-frying, stir-fry repeatedly until the eggplant becomes soft, then add various seasonings. The eggplant cooked this way is both oil-saving and delicious.
