Eggplant with garlic

Materials

Eggplant 6, cilantro 1 two, garlic 1 head and a half, a green pepper, a small section of green onion, 4-6 spoons of chili oil, 2 spoons of soy sauce, 2 spoons of sugar, 2-3 spoons of salt, 1 spoons of monosodium glutamate

Practice

1. Eggplant cleaned and remove the tip, on the pan drawer steaming for 15-20 minutes. Steam the eggplant for about 15-20 minutes, until the eggplant can be pierced with chopsticks, indicating that it is cooked through, steamed and cooled for use.

2. Mash the garlic, chop the green onions, chili peppers and cilantro. (I want to save time together with the cooking machine to smash).

3. Add chili oil 4-6 spoons (how much according to their own degree of discretion), 2 spoons of sugar (spoons are small spoons in the seasoning box), 2-3 spoons of salt (according to their own tastes to determine the degree of saltiness, saltier than the usual vegetables can be eaten), 1 spoon of monosodium glutamate (MSG), 2 spoons of soy sauce, 1 spoon of yellow wine (I did not have home I did not put). Mix the seasonings well.

4. cut the eggplant with a knife from the center (do not cut off both sides, just cut in the middle), the meat inside the eggplant to get soft, the seasoning sauce into the eggplant mouth inside, more stuffed full, close the mouth can be.

5. Put 6 eggplants all done, one by one to the preservation box, each eggplant on the sprinkle thin salt, a layer of pressure layer put good. Put in the refrigerator inside 1-2 days can eat

6. If you like not to put chili, you can do pure garlic eggplant, just use garlic sauce, salt MSG on it