Practice steps:
1. Prepare the required materials and wash eggplant and coriander.
2. If the eggplant is long, cut it in half and put it on a plate, so the smaller eggplant doesn't need to be cut. Add water to the steamer to boil, put the eggplant in, cover the lid, and steam over high fire for 10 minute.
3. In the meantime, mince garlic and cut coriander into small pieces.
4. Put minced garlic in a bowl, add soy sauce and mix well for later use.
5. Take out the eggplant after the time (if you don't know if the eggplant is steamed raw and cooked, stick it with chopsticks, and it will be cooked easily).
6. Tear the eggplant into strips, put it in a large bowl, add garlic sauce and half of coriander, mix well with chopsticks, serve out and sprinkle with the remaining coriander.
Materials for stir-frying eggplant with pepper: 4 eggplants, pepper 1 piece, appropriate amount of oil and salt, onion 1 piece, ginger 1 piece, 2 cloves of garlic, 2 tablespoons of soy sauce and appropriate amount of water starch.
Practice steps:
1. Wash the eggplant and the pepper.
2. Slice the pepper first, then cut it into thick shreds, put the shredded eggplant in a large bowl, add a little salt, stir well, marinate for 10 minute, and marinate the shredded eggplant out of the water.
3. Remove the stalks and seeds from the pepper, cut into shreds, cut the onion into chopped green onion, mince the ginger and mince the garlic.
4. Heat the pan with oil, add chopped green onion and stir-fry in Jiang Mo, then add eggplant and stir-fry until it is slightly soft, pour in soy sauce, a little water and salt, bring to a boil, and simmer for 2-3 minutes.
5. Add shredded pepper and stir-fry evenly, pour in appropriate amount of water starch to thicken, stir-fry over high fire until the soup becomes sticky, sprinkle with minced garlic, stir-fry evenly, turn off the fire, and serve out.
Materials required for hot and sour potato shreds: 2 potatoes, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, dried pepper 10, pepper 10, and 2 tablespoons of rice vinegar.
Practice steps:
1. Peel the potatoes and wash them. Cut the potatoes into two pieces along the length, and then put the cut side flat on the chopping board, so that the potatoes will not slip when cut. Cut them into slices first, and then cut them into shreds, with the thickness of the shreds being uniform, so that the maturity can be maintained after frying.
2. Soak the shredded potatoes in clear water, wash off the starch, take them out, and wash them again, so that the shredded potatoes will not be black and sticky when frying.
3. Cut off the ends of the dried pepper, remove the seeds, cut into sections, cut the onion into chopped green onion, mince the ginger and mince the garlic.
4. Heat the pot with oil, add pepper, fry the pepper with low fire until it is slightly burnt, remove the pepper, add chopped green onion and Jiang Mo, and saute the dried pepper.
5. Stir-fry the shredded potatoes with high fire, and stir-fry the shredded potatoes with 1 spoon vinegar until they are ripe (if the frying is too dry, you can spray less water at the same time).
6. Add salt, pour in 1 spoon vinegar, stir-fry quickly and evenly, add minced garlic, stir-fry evenly, turn off the heat and serve.