How to make homemade eggplant

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  1. Cut the eggplant into thin slices,
  It is better to eat eggplants with the skin on. The skin contains more vitamin B, which can supplement vitamin B for the human body. Of course, if the skin is too thick and affects the taste, it can be removed. I bought a relatively tender eggplant.

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  2.Soak in cold water, sprinkle with a small amount of salt, and soak for 3 minutes.
  
  

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  3.Take the eggplant out of the water and drain it

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  4. Heat oil in a pot, add more oil to cover the bottom layer of the pot

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  5.Pour the eggplant into the pot and stir-fry for a while

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  6.The eggplant is covered with oil, then sprinkle with an appropriate amount of salt, stir-fry for a while and the eggplant will soften slightly p>

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  7. Add water to the pot over high heat until it boils, turn to medium to low heat and add a small amount of MSG

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  8.Cover the lid over medium-low heat for 1 to 2 minutes before opening the lid

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  9.Add MSG, stir-fry evenly over high heat, don’t stir too hard

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  10.Assemble the plate and arrange it slightly neatly.