Look at the first part of the picture. You need to pickle the eggplant with salt. Is it flooded or just salted? Do you need to wash it off with clear water after flooding?

Home-cooked eggplant can be pickled directly with salt, and it does not need to be washed off with water after pickling.

Example:

To cook eggplant at home:

1, cut eggplant into pieces with a hob, sprinkle with a thin layer of starch and cut green pepper into pieces for later use.

2. Pour relatively more oil into the pot and heat it to 70% heat. Fry the prepared eggplant in the oil pan until golden, and the surface is crisp and hard. Use oil-absorbing paper to suck out the oil in eggplant as much as possible for later use.

3, another oil pan, just drop a few drops of oil, moisten the pan, after the pan is hot, the onion and ginger will burst into fragrance, pour in a small bowl of dilute starch water, add delicious salt and sugar, cook until it is thick, then pour in the eggplant pieces for use and stir fry quickly for 3 minutes.

4, 3 minutes later, when the eggplant is covered with thin clams, add green and red peppers and stir fry quickly for 2 minutes again.

5. Finally sprinkle with minced garlic and turn off the fire.