Oil-soaked eggplantEggplantThis is a very simple dish because itsIngredientsare very easy to obtain, and it is also a dish that housewives should learn.Now that I think about it, I can't help but drool at the thought of oil-soaked eggplant, because it is truly irresistible and the taste is very delicious.

Method 1: Oil-soaked Eggplant

Oil-soaked Eggplant

Ingredients

Eggplant,porkandpeanutsoil, green onions, garlic, ginger,salt, white sugar,vinegar.Steps1. First, wash the eggplant and cut it into thick, approximately 5 cm long pieces, and place it in a bowl.

2. Wash the green onions and chop them into green onion segments;

Wash the ginger and chop it into ginger segments;

Wash the garlic and chop it into garlic segments.3. Add 2000g of boiling water to the bowl and blanch it for about half an hour, then remove it and drain.4. Heat the oil in a pot, add 50g of peanut oil, and put the eggplant slices in the pot, frying until both sides are golden brown and remove from heat.

5. Turn the heat to medium, add 15g of oil, then add green onions, ginger, garlic, pork, salt,

white sugar,

and rice vinegar.6. After stir-frying, add the eggplant slices and stir-fry lightly. After stir-frying, remove from heat.Method 2: Oil-soaked Eggplant

Oil-soaked Eggplant

Ingredients

2 eggplants, 2 cloves of garlic, appropriate amount of oil, appropriate amount of salt,

soy sauce

appropriate amount, fish sauceappropriate amount.Steps

1. Wash the eggplant, peel it, cut it into thin long strips, and soak it in water to prevent it from turning black.

2. Add water to the pot to cover the eggplant, turn the heat on high, then reduce the heat to medium and cover the pot to steam for about 7-8 minutes until the eggplant is soft.

3. After the eggplant is completely soft, remove it and drain, then arrange it on a plate.4. Heat the pot, add oil, add garlic and a little salt, and stir-fry until fragrant, then add appropriate amountsoy sauce.

5. Pour the fried garlic sauce over the prepared eggplant.

6. Finally, sprinkle with green onions and a little fish sauce, and serve.Method 3: Oil-soaked EggplantOil-soaked Eggplant

Ingredients

Eggplant,

noodles

green onions, ginger, garlic, salt, soy sauce, pork,

doubanjiang

sauce.Steps1. Wash the eggplant and cut it into thin long strips;Wash the green onions and chop them into green onion segments;Wash the ginger and chop it into ginger segments;Wash the garlic and chop it into garlic segments.

2. Wash the noodles and cut the pork into meat segments.

3. Heat oil in a pot, add doubanjiang.4. Then add green onions, ginger, and garlic, and stir-fry until fragrant, then add the meat, and stir-fry for 30 seconds.5. Add the eggplant, and keep stirring until the eggplant releases its oil, then add the noodles.6. Just mix the noodles and distribute them evenly, then add salt and stir-fry for 30 seconds.

7. Then add green onions,

MSG, and appropriate amount of soy sauce, cover the pot and turn the heat to low for 15 minutes.

Add chopped green onion, ginger, and garlic, and stir-fry until fragrant.

Then add the ground meat and stir-fry for 30 seconds.

Pour in the eggplant and stir-fry constantly until the eggplant releases oil. Add the vermicelli.

Once the vermicelli is mixed and evenly distributed, add salt and stir-fry for 30 seconds.Next, add chopped green onions,and a little flavor enhancer (e.g., MSG), along with a little soy sauce. Cover the pot and simmer over low heat for 15 minutes.