A small package of vermicelli soaked, ginger, garlic and onion chopped. There is also minced meat, I mixed with egg white, otherwise the frying is not broken, eggplant cut into strips, not too thin, a little bigger does not matter.
Started to do, in the pan to the oil red, avoid, put the oil when not petty, this dish is too much oil, and then put a tablespoon of bean paste, ginger and garlic together with the fried incense, fried incense after the minced meat, minced meat stir-fried 30 wonderful on the start of the eggplant, this eggplant to keep stirring, stir-fried to the eggplant began to come out of the oil when you can put the fans, fans as long as the mixing of a mix of distribution of uniformity on the salt, then Stir fry for 30 seconds, put green onions, monosodium glutamate, a little soy sauce, cover the lid of the pot and turn the heat to simmer for 15 minutes, complete.
Present other eggplant practices:
Two, chrysanthemum eggplant
Main ingredients: 300 grams of eggplant.
Working ingredients: 5g of carrot, 30g of flour, 750g of salad oil, about 8g of wet starch.
Seasoning: 25 grams of tomato sauce, 5 grams of iodized salt, 4 grams of monosodium glutamate, 25 grams of sugar, 3 grams of each of the minced green onions and ginger.
Making:
(1) remove the eggplant, wash and peel, cut 4 cm high pier, and then in the pier of the cross-section graved on the cross
Flower knife, sprinkle a small amount of salt slightly pickled, and then evenly dipped in flour standby, carrots, wash and cut the chopsticks head diced.
(2) spoon into the oil, burning seven or eight percent heat, into the eggplant flowers fried, pour out the oil, put into the plate.
(3) spoon in the bottom of the oil is hot, put the tomato sauce slightly fried, and then into the onion, ginger, soup, sugar, carrots
buttons, salt, monosodium glutamate boiling, with wet starch thickening, add oil, burned in the fried eggplant eyes that is good.
Key: cut the eggplant flowers to deep and impervious, dip the flour to dip the eggplant flowers evenly.