Vegetarian fried eggplant a: eggplant a, green pepper a, salt appropriate. Eggplant shredded, put in the water soak for a while, with a little hand grasp, squeeze out the black water in the eggplant, cool dry water, pepper shredded. The pot of oil is hot, under the pepper burst incense, under the eggplant stir-fry, stir-fry properly add some water, put salt, stir-fry can be. If you don't like spicy friends put the chili and eggplant together in the pot to stir fry is not spicy.
Vegetarian fried eggplant two: 250 grams of eggplant, 15 grams of soy sauce, salt 2 grams, 10 grams of pepper, 10 grams of green onions, salad oil 40 grams. The eggplant will be peeled, washed, cut into long 6 cm, 0.3 cm square fillet, put into a bowl, add water to soak for about five minutes, fishing, draining water. Pan rack on the fire, put the oil burned to seventy percent hot, under the pepper fried caramel flavor (fish out pepper do not), and then under the end of the green onion slightly fried yellow, and then into the eggplant wire with the fried three minutes or so, fried to the eggplant wire soft, add salt, soy sauce and vegetarian soup, juice boiling cover, simmering on a small fire for three minutes, juice is almost dry, put monosodium glutamate, turn over evenly that is into the.
Vegetarian fried eggplant three: eggplant, green and red peppers. Onion, ginger and garlic, salad oil, salt, sugar, chicken essence, pepper each moderate. Eggplant, green and red peppers washed and shredded. Heat oil in a pan and saute onion, ginger and garlic. Stir fry the shredded eggplant. Add a little soy sauce. When the eggplant is slightly softened, add the green and red pepper into the pot. Slightly stir fry a few times, pour a small amount of salad oil to continue to stir fry, stir fry evenly, add salt, sugar, chicken essence, pepper. Stir fry evenly and then you can get out of the pot.
Vegetarian fried eggplant production essentials:
1. First of all, the problem of eggplant rust: eggplant washed and cut into a certain shape, immediately become grayish dark color, frying pan, and gray-black, unpleasant to look at, as long as the cut, put in freshwater salt, hand-washing for a while, fish out of the dry, and then rinsed with water to eliminate this problem.
2. Secondly, fried eggplant oil consumption, how can that save oil, but also taste beautiful? When the eggplant washed, control off the water, in the pan and other fried vegetables into roughly the same amount of oil, when the oil is hot, immediately put the eggplant into the stir-fry a few times, immediately cover the lid, a few moments and then stir-fry, and so on several times, to be eggplant without hard heart, the color is a little yellow, add the pre-mixed sauce (soy sauce, monosodium glutamate, scallions, garlic, water doughnut powder) and then cook a few times, you can get out of the pan. The purpose of using cooking juice is to make vegetarian fried eggplant flavor astringent, to prevent the use of soy sauce soy sauce cooking caused by the soup wide tasteless.