Ingredients
Eggplant (purple skin, long) 1 root
Potatoes 1 piece
2 peppers
seasoning
salt
a little
monosodium glutamate
a little
garlic
of appropriate amount
cooking wine
of appropriate amount
light soy sauce
a little
Water starch
a little
olive oil
a little
white sugar
a little
The practice of less oil version of three fresh herbs
1. Eggplant, potato and pepper are cut into hob blocks, and potatoes are washed to remove starch and drained.
2. Marinate the eggplant with salt in advance.
3. Chop garlic into pieces.
4. Pour a small amount of olive oil into the pot, add potatoes and fry them over medium heat.
5. Fry the potatoes until they are golden and crispy, and serve.
6. Squeeze the pickled eggplant, use the remaining oil in the pot, fry it until it is soft and thorough, and serve it out.
7. Add green peppers and fry them in medium heat until they are transparent.
8. Wash the pot, add a little olive oil, add minced garlic and fry until fragrant.
9. Add three kinds of vegetables and stir fry over high fire 1 min.
10. Cook cooking wine, light soy sauce and a little sugar, a little salt and monosodium glutamate, and inject a little hot water.
1 1. Stir-fry the thin clams for a while, and sprinkle a little minced garlic before taking out the pan.