Steamed Eggplant Shredded with Green Pepper

Raw materials: eggplant, green pepper, garlic paste, minced green onion and ginger, refined salt, monosodium glutamate, vegetable oil.

Practice: Eggplant remove the stem and wash, cut into coarse silk, slightly soaked in water for 2 minutes. Peppers, seeds, washed, shredded. Take a clean frying pan on a high flame, pour vegetable oil, until the oil in the pot warmed to seven or eight percent heat into the garlic, onion, ginger stir-fried, into the green pepper slightly stir-fried, and then poured into the eggplant silk fried to soft pour, add salt, monosodium glutamate stir-fried evenly to taste, out of the pan on the plate.

Vegetarian roasted eggplant

Raw materials: eggplant, dried spices, asparagus, parsley, tofu juice, soy sauce, monosodium glutamate (MSG), ginger, cooking wine, water starch, soy sauce, sugar, sesame oil, refined salt, vegetable oil.

Practice: cut the eggplant into diagonal knife block; dried spices on both sides of the diagonal knife, wipe into 2 cm diagonal knife block; bamboo shoots cut thin slices. The oil spoon, into the net oil, burned to eighty percent heat, into the eggplant block, deep-fried into golden brown; incense dry also fried a little fish out of the standby. The original spoon to stay a little bottom oil hot, under the ginger stir-fry pot, put the noodle sauce fried, cooking wine, soy sauce, refined salt, water, sugar, monosodium glutamate, eggplant, dried spices, bamboo shoots, boiling on high heat, cover the spoon lid slightly simmering, thickening with water starch, under the sauce tofu sauce, dripping sesame oil, out of the spoon into the soup plate, in the eggplant on the sprinkle of cilantro that is complete.

Three diced eggplant

Raw materials: eggplant, green pepper, ham, onion, green onion, ginger, garlic, fresh soup, salt, monosodium glutamate, water starch, starch, vegetable oil.

Practice: the eggplant, green pepper, ham, onions are cut into cubes. Eggplant surface with a layer of starch, frying pan is hot, pour vegetable oil, until the oil temperature rises to five or six percent hot, the eggplant in the hot frying pan over the oil fried, standby. Add a little vegetable oil in the frying pan, until the oil temperature to seven or eight percent hot, with onions, ginger, garlic burst incense, add eggplant, green peppers, ham, onions and other raw materials, stir-fry evenly, put the seasoning, thickening with water starch, out of the pan into the plate.