Change the composition. Change composition
Green eggplant
About half a catty 1 piece
Onions, ginger and garlic
of appropriate amount
Cooking oil, salt and soy sauce
of appropriate amount
Spiced powder, pepper, monosodium glutamate
of appropriate amount
Methods/Steps Step by Step Reading
1
/5
Wash, peel and cut green eggplant into long strips. Peel and wash the onion and garlic, cut the onion into oblique sections, cut the garlic into small petals, wash the ginger pieces and cut the ginger into shreds.
2
/5
Put a proper amount of cooking oil in the wok, add a little pepper and fire. Stir-fry chilies until they are slightly Huang Shi. Add onions, ginger and garlic into a wok, stir-fry until they are slightly yellow, and then add tomato strips.
three
/5
Stir-fry the tomato strips evenly in the pot for about 2 minutes, add salt and continue to stir-fry evenly until the tomato strips shrink.
four
/5
Add allspice powder and stir-fry evenly, then add soy sauce and stir-fry evenly, and then add 1 tablespoon water to stir-fry evenly.
five
/5
When the soy sauce and water are completely mixed into the eggplant, turn off the fire, cover the lid, open the lid after 2 minutes, add monosodium glutamate, stir-fry evenly, and serve after a little cooling.
Matters needing attention
When frying green eggplant, pay attention to constantly stir fry, don't stir fry. After the eggplant shrinks, it can be properly adjusted to medium heat.
If you don't want to eat too soft eggplant, you can omit the last step above.