Children remember often see the green eggplant, grew up on the not so much to see, see this eggplant tender and delicate when strolling in the grocery store, bought, green eggplant than the ordinary purple eggplant more than a kind of pigmentation, the texture is also relatively hard, the meat is firm, suitable for long time to cook a long time to stew, do not loose, the eggplant also has a special kind of The eggplant has a special flavor, and after processing, the flavor is even stronger, so it's easy to make people's appetites open up.
Burnt eggplant taste is still very tender, chewy meat feeling, like to eat chili pepper more chili pepper in will be more rice, because my little friend also especially love to eat green eggplant, so I rarely put chili pepper, eat more fresh seasonal vegetables, on the child's growth and development is beneficial.
Smothered green eggplant
With ingredients: two green eggplant, a small piece of ginger, garlic seeds, a teaspoon of salt, a spoon of sugar, half a spoon of cooking wine, a spoon of soy sauce, a little monosodium glutamate, a little chicken essence. Two small green onions.
Steps:
1, the green eggplant to remove the stems and tails.
2, cut into strips, sprinkle salt, marinate for ten minutes, will patter out a lot of water, the water will be poured out, eggplant strips spare.
3, ginger, garlic, green onion cut and spare.
4, cooking wine, soy sauce, sugar, chicken monosodium glutamate (MSG), add a little warm water and mix well and stand by, and so on will not be too busy.
5, the pot of hot oil, until the oil temperature rises, under the eggplant into the fried soft.
6, the eggplant strips become soft with a spatula to the side, under the ginger and garlic fried incense.
7, add the sauce, cook for a few minutes, sprinkle with green onions.
8, to be small onion flavor out can turn off the fire, the eggplant marinade on a time to put enough salt, the back does not need to put salt again.