Practice steps:
1. Prepare the required materials and wash eggplant and coriander.
2. If the eggplant is long, cut it in half and put it on the plate, so the smaller eggplant need not be cut. Add water to the steamer to boil, add eggplant, cover the lid and steam for 10 minutes.
3. At the same time, chop garlic and cut coriander into small pieces.
4. Put minced garlic into a bowl, add soy sauce and mix well for later use.
Take out the eggplant when it's time (if you don't know whether the eggplant is steamed raw or cooked, pinch it with chopsticks and it will be cooked easily).
6. Tear the eggplant into strips, put it in a large bowl, add garlic sauce and half of coriander, mix well with chopsticks, serve out and sprinkle with the remaining coriander.
Materials required for stir-frying eggplant with Chili: 4 eggplants, 1 Chili, appropriate amount of oil and salt, 1 onion, 1 ginger slices, 2 cloves of garlic, 2 tablespoons of soy sauce, and appropriate amount of water starch.
Practice steps:
1. Wash eggplant and pepper.
2. Slice the pepper first, then cut it into thick shreds, put the shredded eggplant into a large bowl, add a little salt, stir well, marinate for 10 minute, and marinate the shredded eggplant out of the water.
3. Pepper is pedicled and seeded, shredded, chopped green onion, minced ginger and minced garlic.
4. Heat the oil in the pan, add chopped green onion and Jiang Mo, stir-fry until slightly soft, add soy sauce, a little water and salt, bring to a boil, and simmer for 2-3 minutes.
5. Add shredded pepper and stir fry evenly, pour in appropriate amount of water starch to thicken, stir fry over high heat until the soup becomes sticky, sprinkle with minced garlic, stir fry evenly, turn off the fire and serve.
Materials for hot and sour potato shreds: 2 potatoes, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, dried pepper 10, pepper 10, and 2 tablespoons of rice vinegar.
Practice steps:
1. Peel potatoes and wash them. Cut the potato into two pieces along the length direction, and then lay the cut side flat on the chopping board, so that the potato will not slip when cutting. Slice it first, then shred it, and the thickness of the silk should be uniform, so that the maturity can be maintained after frying.
2. Soak the shredded potatoes in clear water, wash off the starch, take them out and wash them again, so that the shredded potatoes will not be black and sticky when frying.
3. Cut off both ends of dried pepper, remove seeds, cut into sections, cut onion into chopped green onion, chop ginger, and chop garlic.
4. Heat the oil in the pot, add the pepper, stir-fry the pepper with low fire until slightly burnt, remove the pepper, add the chopped green onion and Jiang Mo, and saute the dried pepper.
5. Stir-fry shredded potatoes with high fire, and stir-fry shredded potatoes with 1 teaspoon vinegar until cooked (if fried too dry, spray less water at the same time).
6. Add salt, pour in 1 teaspoon vinegar, stir-fry quickly and evenly, add minced garlic and stir-fry evenly, and turn off the heat to serve.