Shredded Fried Eggplant is a traditional famous dish of Zhejiang Province, belonging to the Zhejiang cuisine. It is salty, slightly sour, vegetarian and appetizing, suitable for family breakfast or lunch with wine. Specific methods are as follows:

Raw materials: an eggplant, tomato, a green onion, garlic two cloves.

Seasoning: salt, monosodium glutamate, peanut oil, cooking wine and other appropriate amount.

Procedure: the pot of oil heating, into the onion (onion shredded) garlic (garlic with a knife to shoot a little) burst incense, into the cut into the eggplant (eggplant cut into thick silk), and then sequentially into the wine, salt, MSG, tomato (tomato cut into thick silk), stir-fry that is to become.

Eggplant, Solanaceae, Solanaceae. Tomato erect branching herb to subshrubs, up to 1 m high, branchlets, petioles and pedicels are 6-8-10 branches, flat paste or with a short stalk of stellate tomentum, twigs are purple, gradually old is gradually shed hairs.

Leaves large, ovate to oblong-ovate, petiole ca. 2-4.5 cm (prickly in wild). Fertile flowers are solitary, with petioles ca. 1-1.8 cm, and dense indumentum. The shape and size of the fruit are highly variable. The shape of the fruit is long or round, and the color is white, red, purple and so on.