How to make vegetarian fried eggplants, which are fragrant, soft and glutinous and taste better than meat. You can eat them three times a week without getting tired of them?

Eggplant is a food with a very high protein content. The meat is tender and plump, very easy to prepare, and the whole body, from the inside out, can be eaten as a delicacy. Many people make vegetarian fried eggplants. Usually after cutting the eggplants, they choose to fry the eggplants directly. This behavior will also cause the protein contained in the eggplants to be damaged and disappear, and the nutrients will be greatly reduced. There are also some people who immediately turn on the heat and start stir-frying. In this way, the vegetarian fried eggplant will lose a lot of flavor.

I often make this dish for my family in the summer. One eggplant can fry a large plate at a time. It is cheap, affordable, delicious and delicious. The children can often eat a bowl of rice at a time. In summer, it is served with white rice. This is my favorite dish. It is tender and soft, and tastes better than meat. It is not greasy three times a week. Now I recommend the recipe of "Vegetarian Fried Eggplant" to everyone. Friends who like it can follow the recipe and give their family a delicious dish, a surprise for their family, and a motivation for their children!

Vegetarian fried eggplant food: 1 long blue-purple eggplant, 2 green onions, 3 garlic, 2 spicy millet, 1 tsp salt, 1 tsp light soy sauce, a small amount of MSG, 1 Spoon garlic chili sauce. Step 1

Get the food ready. Eggplants can be either round or long. Remove the stems and heads from the eggplants, rinse them clean without peeling them, and cut them into end mills. Put the eggplant into a container, add a small spoonful of salt, mix well and marinate for 10 minutes. Step 2

Clean the green onions and cut them into segments, cut the spicy millet into circles, cut the fish paste into minced garlic and set aside. After 10 minutes, the eggplant becomes loose and water is released. Squeeze out the leaked water with your hands, add a spoonful of tapioca starch, and stir evenly. The eggplant does not absorb oil when stir-fried, making it fresh and not greasy. Step 3

Heat an appropriate amount of oil in a pot, add eggplant and stir-fry until it becomes loose and brown, add minced garlic and millet and stir-fry until fragrant. Add garlic chili sauce and eggplant and stir-fry for 2 minutes. Add 1 tablespoon of light soy sauce and a small amount of MSG and stir-fry to add flavor. There is no need to add salt. The saltiness is just right. Step 4

Add green onions before serving, stir-fry evenly and serve. The eggplant made with this method is especially delicious, soft, tender and tastes good. The key is that it is refreshing and not greasy, and it tastes healthy.