Main Ingredients:
Eggplant: appropriate amount.
Auxiliary Materials:
Garlic: several cloves; Scallion: appropriate amount; Starch: appropriate amount.
Seasonings:
Jinlongyu Rice Oil: appropriate amount; Salt: appropriate amount; Qianhe Soy Sauce: appropriate amount; Oyster Sauce: appropriate amount.
Taste: Salty and Fragrant; Cooking Method: Sauté; Time: 20 minutes; Difficulty: Advanced.
Detailed Steps for Sautéed Eggplant with Soybean Paste
Prepare the ingredients: as shown in the picture.
Cut the eggplant into small pieces and soak in salt water for ten minutes.
Chop the garlic and scallion and set aside.
Prepare the sauce: mix appropriate amount of water, soy sauce, oyster sauce, and starch in a bowl and set aside.
Heat the wok and add appropriate amount of rice oil. Stir-fry the garlic and scallion until fragrant.
Add the drained eggplant and stir-fry until softened. Add appropriate amount of salt and stir-fry evenly.
Add appropriate amount of hot water and simmer for two minutes until cooked.
Cook until the eggplant is cooked.
Pour in the sauce and bring to a boil over high heat.
Sprinkle with scallions and serve.
Finished product.
Finished product.
