I bought eggplants, and the rest of the vegetables are going to be made using the vegetables in the refrigerator today. Hehe � First, wash the prepared ingredients thoroughly

Cut the tip of the eggplant and cut it sideways into bite-sized pieces Next, to make the eggplant chewy, I'm going to soak the eggplant in salt water and drain the water

Now put the eggplant in a bowl and pour water until the eggplant is submerged Next, scoop a big spoonful of salt and dissolve it in water. Then, pickle the eggplants for 15 minutes

While the eggplants are pickled, I'll prepare the rest of the ingredients I'm going to fry it in oil with green onion garlic, so cut it into appropriate sizes. Cut the paprika into long pieces and cut it into small pieces again Lastly, if you chop the onions, the ingredients are ready!!

While I was making the sauce, the eggplants were pickled well. Oh - The eggplants are pickled with your hands! Squeeze it out and remove the water

As always, green onions. I'm going to make garlic oil first. Put enough oil on the pan and stir-fry it while controlling the heat so that the green onions and garlic don't burn (Medium -> low heat) Wow. - It's starting to smell good, right?Green onion. If the garlic oil is well made, I'm going to add the drained eggplant and stir-fry it together. The point is to stir-fry it quickly over high heat Speed is the key to stir-fried eggplants

When the eggplants are almost done, add the soy sauce and stir-fry quickly

Next, I'm going to add onions and paprika. It's good to stir-fry onions when you turn off the heat If you need more seasoning, add oyster sauce and oligosaccharide Now, turn off the heat and add sesame oil and sesame salt with the residual heat of the pan, and stir-fry it!!!