The whole family likes to eat eggplant, but most of the eggplant practices have to be over-oiled, which makes the finished product unavoidably oily, and it tastes very guilty. I saw in this "Rice Killer" that this private sauce aubergine only needs a small amount of oil, but the taste is very amazing, it's really a meal ~
Material
| Long eggplant | 2 roots |
| green pepper | 1 |
| Red pepper | 1 |
| garlic | 6 petals |
| Spring onion and ginger | 5 grams each |
| soy sauce | 1 tablespoon |
| Sooty | 2 teaspoons |
| vinegar | 1 tablespoon |
| White sugar | 1 teaspoon |
| Chicken essence | 1/2 teaspoon |
| oil | 3 tablespoons |
Wash the eggplant and cut it into thin round pieces.
Put it in a heat-resistant container, put it in a microwave oven and heat it on medium-high heat for 5 ~ 8 minutes, wait until the eggplant is heated until the moisture evaporates, and take out when a little becomes soft.
Seed and wash green and red peppers, cut into small pieces. Chopped shallot, ginger and garlic and set aside.
Heat oil in the pan and saute minced shallot, minced ginger and half of minced garlic.
Place in eggplants and sauté slowly over low heat until completely softened.
Add green and red peppers and stir fry for a while.
Add soy sauce, soy sauce, vinegar, sugar, chicken essence and a little water, and stir until the green and red peppers are cooked through.
Add the remaining minced garlic and stir-fry the garlic to serve.
