When I was a child, I often saw green eggplant, but when I grew up, it was rare. When I visited the market, I saw that this eggplant was tender and tender, so I bought it. Compared with ordinary purple eggplant, green eggplant has a pigment, which is hard in texture and compact in meat quality. Suitable for long-term stewing, not loose. Green eggplant also has a special eggplant fragrance, which is more fragrant after processing and easy to make people have an appetite.
The burnt eggplant is still very elastic and chewy. Those who like to eat Chili will eat more, because my little potted friends also like to eat green eggplant, so I seldom put Chili and eat more fresh vegetables in season, which is beneficial to the growth and development of children.
Smoked green eggplant
Ingredients: two green eggplants, a small piece of ginger, garlic seeds, a teaspoon of salt, a teaspoon of sugar, half a teaspoon of cooking wine, a teaspoon of soy sauce, a little monosodium glutamate and a little chicken essence. Two onions.
Steps:
1, green eggplant is pedicled and tailed.
2, cut into strips, sprinkle with salt, marinate for ten minutes, a lot of water will come out, pour out the water, and keep the tomato strips.
3. Ginger, garlic and onion are minced for later use.
4, cooking wine, soy sauce, sugar, chicken essence monosodium glutamate, add a little warm water and mix well for use, so as not to worry.
5. Heat the oil in the pot. When the oil temperature rises, add the tomato strips and fry until soft.
6. When the tomato strips are soft, put them aside with a spatula and stir-fry the ginger and garlic.
7. Add the prepared juice, simmer for a while and sprinkle with shallots.
8. When the scent of shallots comes out, you can turn off the fire. When the eggplant is pickled, put enough salt at a time, so there is no need to put salt behind it.