The rare green eggplant is more fragrant than eating meat when fried like this. It will not rot for a long time and is delicious and delicious with rice.

When I was a child, I remember seeing green eggplants often. It’s rare that I saw this eggplant when I was shopping at the market. I saw this eggplant was fresh and delicate, so I bought it. The green eggplant has an extra pigment than the ordinary purple eggplant. The texture is also relatively hard and the meat is firm. It is suitable for long-term cooking and stewing without loosening. Green eggplants also have a special eggplant aroma. After processing, the aroma becomes stronger and can easily whet your appetite.

The texture of the roasted eggplant is still very soft and chewy. If you like chili pepper, add more chili pepper to make the rice more delicious. My little friend also likes to eat green eggplant, so I like it very much. Put less chili pepper and eat more fresh seasonal vegetables, which is beneficial to the growth and development of your children.

Smoldering Green Eggplant

Ingredients: two green eggplants, a small piece of ginger, an appropriate amount of garlic seeds, a teaspoon of salt, a spoonful of white sugar, half a spoonful of cooking wine, light soy sauce One spoon, a little MSG, a little chicken essence. Two green onions.

Steps:

1. Remove the stems and tails of the green eggplant.

2. Cut into strips, sprinkle with salt, and marinate for about ten minutes. A lot of water will come out. Pour off the water and set aside the eggplant strips.

3. Cut the ginger, garlic and green onions and set aside.

4. Cooking wine, light soy sauce, sugar, chicken essence and MSG, add a little warm water to mix well and set aside, so that you won’t be in a hurry later.

5. Heat oil in a pot. When the oil temperature rises, add the eggplant strips and fry until soft.

6. When the eggplant strips become soft, use a spatula to push them aside, add ginger and garlic and stir-fry until fragrant.

7. Add the prepared sauce, simmer for a while, and sprinkle with green onions.

8. Turn off the heat when the onions are fragrant. When marinating the eggplants, add enough salt at once. No more salt is needed later.