How to Make Stir-Fried Eggplant with Doubanjiang?

Cuisine and Benefits:Home-style dish Diets to slow down aging, high blood pressure, stomach inflammation, oral ulcers Flavor: Preserved bean paste flavor

Cooking Method: Stir-fry Stir-fried preserved bean paste Eggplant

with stir-fry The ingredients for making:

Main ingredients: 400 grams of long purple eggplant

Auxiliary ingredients: 50 grams of preserved bean paste

Seasonings: 20 grams of green onion, 20 grams of garlic,5 grams of ginger, 10 grams of dried red chili pepper,soy sauce 20 grams, salt 2 grams,monosodium glutamate (MSG) 3 grams, white sugar 20 grams, rice wine 20 grams, sesame oil 5 grams, vegetable oil 50 grams Preserved bean paste Stir-fried eggplant

The specialty of stir-fried preserved bean paste:Dry and fragrant with a spicy taste, rich in the aroma of preserved bean paste..1. Wash the eggplant, peel it, and cut it into 3 cm triangular pieces;

.2. Cut the red chili peppers into small segments.

.3. Deep-fry the eggplant slices until golden yellow, then remove them from the oil..4. Heat a wok with some oil, add the chili pepper segments and fry until they turn deep red, then add the preserved bean paste, chopped green onion, minced ginger, and minced garlic to stir-fry until fragrant.

.5. Add the fried eggplant and continue stir-frying for a few more seconds, pour in the soy sauce and rice wine, add salt, MSG, sugar, and stir-fry again for some time before adding sesame oil as a finishing touch, then remove from heat and serve on a plate. The key to making stir-fried preserved bean paste:

The actual amount of vegetable oil used is 50 grams, but with the frying process, about 300 grams of vegetable oil are needed in total.

The actual consumption of vegetable oil is 50 grams, as there is a frying process involved, you need to prepare about 300 grams of vegetable oil.