Eggplant, sweet pepper, tomato, garlic, peanut oil, salt and sugar.

Exercise:

1. Wash eggplant, cut it into hob blocks, sprinkle some salt evenly and marinate 10-20 minutes.

2. Wash green peppers and tomatoes and cut them into pieces.

3. Some parts of garlic are sliced and some are chopped.

4. Squeeze the water out of the pickled eggplant, so that the eggplant can eat less oil.

5. After the pot is hot, add a proper amount of peanut oil, and then add garlic cloves to stir fry.

6. After smelling garlic, put in the dried eggplant and stir fry over medium heat until the eggplant becomes soft and discolored.

7. Add green peppers and tomatoes, add a spoonful of sugar and appropriate amount of salt to taste, stir-fry evenly over high fire, add a little hot water in the middle and stir-fry tomatoes to soften, and red soup appears.

Home-cooked eggplant

Composition:

Eggplant, string beans, salad oil, salt, soy sauce, onion, ginger, garlic, cooking wine, sugar.

Exercise:

1. Wash and peel eggplant.

2. Cut the eggplant into hob blocks, add half a spoonful of salt and mix well, then kill the water.

3. Wait for ten minutes, hold the eggplant with your hands, and you can send some water out of the eggplant. Don't remember it's too dry, or it won't taste good. This will not only save fuel but also put out the fire.

4. Cut the onion and ginger into sections for use. By the way, shoot more minced garlic.

5. After the pot is hot, pour in cooking oil, add chives and ginger, and then add eggplant. Stir-fry for about five minutes, and let the eggplant heat evenly.

7. Cover and stew for a while. At this time, there is no need to worry about the bottom, because the pot used today is called "the pot that won't burn".

8. After the eggplant becomes soft, add the green beans and stir well.

9. Cooking wine.

10. Add a proper amount of salt and half a spoonful of sugar, and add minced garlic when taking out the pot and mix well.