Roasted eggplant is a home-cooked dish with eggplant as the main ingredient, which is rich in nutritional value, salty and delicious, and easy to use. Made from eggplant, vegetable oil, sweet noodle sauce, white sugar, soy sauce, refined salt, monosodium glutamate, starch, onion, ginger, garlic, etc.

how to cook eggplant in northeast China? The practice of cooking eggplant in Northeast China Ingredients: long eggplant 4 green peppers, half carrots and half accessories: oil, salt, soy sauce, vinegar, monosodium glutamate, cooking wine and starch. Practice ***13 steps

1. Peel the long eggplant and cut it into long strips.

2. Marinate the tomato strips for 3 minutes to make them less oily.

3. Wash the green pepper and shred it.

4. Wash carrots and shred them.

5. Shred onion and ginger and slice garlic.

6. put more oil in the pot and heat it with a small fire.

7. fry the eggplant slowly under warm oil.

8. fry until soft and cooked, then take out and control the oil.

9. Take a clean small bowl and add soy sauce, vinegar, cooking wine and salt. Add monosodium glutamate, water and starch.

1. Leave the bottom oil in the pan, add onion, ginger and garlic and fry the pan.

11. after the fragrance, add carrots and shredded green peppers and stir fry.

12. After the carrots and green peppers are fried, add the fried eggplant

13. Stir a few times. Add the prepared sauce and take it out of the pot. How to cook eggplant

Raw materials: 5g of eggplant, 5g of peanut oil (actual consumption is 4g), 25g of soy sauce, 2g of monosodium glutamate, 3g of refined salt, 1g of water starch, a little of onion and a little of ginger and garlic.

Practice:

1. Peel the eggplant, wash it and cut it into 3cm thick pieces. One side of each piece is cut into 3cm wide strips at intervals of .3cm until it is full. Tilt the blade into 1cm thick spatula and dry it outdoors for one hour.

2. Mix 1g of soy sauce, monosodium glutamate, refined salt, onion, ginger, minced garlic, water starch and clear water into sauce.

3. put the wok on a strong fire, add the oil, and when it is 7% to 8% hot, add the eggplant slices for dry frying, turn them frequently with a spoon, and take out and control the oil when the skin is burnt.

4. Pour out the oil in the pan, leave a little base oil, heat it after tempering, add the garlic slices and fry them until they are fragrant, pour in the sauce and the eggplant slices, burn them together, stir evenly, and make the sauce thick.