Cooking Steps

1. 

   Step1:Wash eggplant and cut into knurled knife. I have kept this eggplant for two days. How about the skin? Use it quickl

2. 

   Step2:The cut eggplant is slightly wet with water. Sprinkle salt and shake well to prevent oxidation and blackening, and kill the water

3. 

   Step3:After marinating for more than ten minutes, the eggplant will come out of the water. At this time, squeeze it with your fist. Try to squeeze out the water and pour it out

4. 

   Step4:The eggplant, which has been squeezed out of water, has shrunk a lot. To be use

5. 

   Step5:Washed single rice in casserole with water and sal

6. 

   Step6:Put some cooking oil into the pot at the front of quick drying. The pot is easy to stay away from the bowl because of oil. And the rice will be fluffy later

7. 

   Step7:When the rice is cooked, turn off the heat and cover it. Start cooking

8. 

   Step8:Hot pot of cold oil. Stir fry ginger, garlic and dried chilli over low hea

9. 

   Step9:Add Pixian bean paste and stir fry until red. Add eggplant, a small amount of salt, and stir fry with soy sauce

10. 

    Step10:Add sugar, chicken essence, vinegar and sesame oil and fry until the eggplant is fully cooked. Don't get too dry the vegetable juice. It needs soup to make the rice pot not too dry

11. 

    Step11:The fried eggplant is directly covered on the rice. When you pour in the vegetable juice, you will hear the squeaking of the bottom of the bowl. The mellow rice fragrance will immediately spread out. I added some radishes. Of course, it's good to fry a poached egg

12. 

    Step12:I'm in a good mood after eating it alone. Let's have a try