material
condiments
Eggplant 1
condiments
green soya bean
1
condiment
salad oil
2 tablespoons
salt
1 spoon
soybean
1 tablespoon
verdant
1 segment
energy
3 tablets
garlic
4 petals
Cooking wine
1 tablespoon
refined sugar
1 spoon
The practice of cooking eggplant at home
1. Wash and peel eggplant.
2. Cut the eggplant into hob blocks, add half a spoonful of salt and mix well, then kill the water.
3. Wait for ten minutes, hold the eggplant with your hands, and you can send some water out of the eggplant. Don't remember it's too dry, or it won't taste good. This will not only save fuel but also put out the fire.
4. Cut the onion and ginger into sections for use. By the way, shoot more minced garlic.
5. After the pot is hot, pour in cooking oil, add chives and ginger, and then add eggplant. Stir-fry for about five minutes, and let the eggplant heat evenly.
6. Cook the soy sauce and stir well.
7. Cover and stew for a while. At this time, you don't have to worry about burning the bottom, because the pot used today is called "the pot that won't burn"
8. When the eggplant becomes soft, add the green beans and stir well.
9. cooking wine
10. Add a proper amount of salt and half a spoonful of sugar, and add minced garlic when taking out the pot and mix well, and you're done.
material
condiments
2 eggplants
condiments
sweet pepper
1
pepper
1
condiment
salad oil
Proper amount
salt
1 teaspoon
soybean
15g
vinegar
10g
chicken essence
10g
verdant
10g
energy
10g
garlic
10g
Cooking wine
10g
Water starch
10g
Pickled red pepper
10g
refined sugar
20 grams
Method for making fish-flavored eggplant seeds
Ingredients: 2 eggplants, persimmon pepper 1, red pepper 1, salt 1 teaspoon, appropriate amount of salad oil, onion, ginger and garlic powder 10g, pickled pepper 10g.
Fish sauce: soy sauce 15g, vinegar 10g, cooking wine 10g, sugar 20g, chicken essence 10g, water starch 10g.
1. Slice eggplant, add a little salt and mix well. Marinate the eggplant for about 10 minute, and squeeze out the water.
2. Dice green pepper and red pepper.
3. Put oil in the pan, fry the eggplant and take it out.
4. Leave the bottom oil in the pot, add the onion, garlic and Jiang Mo to stir fry until fragrant, then add the pickled pepper to stir fry until fragrant, and then add the eggplant.
5. Stir well and add fish sauce.
6. Stir-fry until the eggplant tastes delicious, add diced green and red peppers, stir well and then take out the pot.