2 long eggplants, about 500g.

25g onion, garlic 15g (about 3 petals), ginger 10g, 25g pickled pepper, salt 1/4 teaspoon (1g), sugar 1 teaspoon (65438+2.5ml), etc.

Exercise:

1, eggplant washed and pedicled, cut into strips or hob blocks.

Don't put oil in the pot. Put the eggplant strips into the pot and stir-fry over medium heat until the eggplant becomes soft.

3, onion, ginger, garlic minced, soaked in red pepper minced.

4. Mix salt, sugar, vinegar, soy sauce, broth and starch to make sauce for later use.

5. Heat the pan and put the oil, add the soaked red pepper and stir-fry to give the fragrance, and stir-fry the red oil.

6. Add chopped green onion, minced garlic and Jiang Mo, stir-fry together, and stir-fry for fragrance.

7. Add eggplant strips and stir well.

8. Pour in the sauce and mix well.

Eggplant is fried without oil first, in order to taste fresh but not greasy. You can also use the microwave oven or fry it first.

The seed method of Solanum lyratum is used as raw material.

Eggplant 500g, chopped green onion 15g, Jiang Mo 20g, minced garlic 20g, Shaoxing wine, salt, sugar, 2 tablespoons of bean paste, soy sauce, vinegar and wet starch.

operation sequence/order

1, eggplant is cut into hob blocks; Take out the oil pan, put half a pan of oil in the pan, add eggplant when the oil is 80% hot, fry until the eggplant becomes soft, take out and drain the oil for later use.

2, another pot, put three tablespoons of oil in the pot, after the oil is hot, first saute chopped chives, Jiang Mo, minced garlic, bean paste, add eggplant, add Shaoxing wine and soy sauce, stir well, then add a bowl of water, boil over high fire, then simmer until the eggplant is tasty, add sugar and vinegar to taste, and finally thicken with wet starch.

Characteristics of dishes

It is soft and fragrant, and the smell of fish permeates the eggplant. Both fresh and salty are suitable.