Bean curd, eggplant, dried chili peppers, chopped green onion, garlic, ginger, salt, monosodium glutamate. The material is very simple, first of all, the bean curd washed, peeled off the old tendons, also cut into 6 cm long strips standby, eggplant should also be cut into strips, but cut the habit of cutting into the hobnail block.

Making

1, the eggplant is very absorbent because of the pot while almost out of the pot when the oil will be released, so it will be very greasy. Countermeasure is to cut the eggplant into the salt water marinated for about 10 minutes, so that not only will the water will be salted out, but also remove the toxins within the eggplant, you will notice that the water rinsed with salt water into a brown sugar color. 2, the pot of water to boil, put the cut bean curd into, over water for a few minutes it, fish up and put in cold water to drizzle a little ready.

3, the pot of oil, sixty percent heat into the dry chili pepper fried flavor, and then into the onion ginger garlic stirred a few times. 4, will be put into the beans stir-fried until browned, and then add salt and then stir for about 1 minute. (Because the beans are not easy to taste, so salt can be put some early to ensure that the taste of the finished product) 5, and finally into the eggplant stir-fried until brown and soft, cooked through (this time according to personal taste and then add a little salt) scattered a little water plus monosodium glutamate out of the pot on the plate can be.

Note

Bean curd must be fried, otherwise there is a risk of food poisoning. Here to tell you a trick: the green color of the beans is raw; once it becomes yellowish green and soft, it is already cooked.

Materials

Main Ingredients: Bean curd, eggplant,

Supplementary Ingredients: Oil, Soy Sauce, Sugar, Salt, Wine, Ginger, Garlic, Seaweed, Pickled Vegetables, Peppercorns, Dried Chili Peppers

Production: Bean curd choose to remove the tendons, remove the two ends, break 3 sections by hand and then washed and set aside, Eggplant cut long vertical strips, seaweed soaked in warm water for 20 minutes and then chopped, Pickled Vegetables, Garlic, Ginger were chopped and set aside;

2.

2. Put the oil in the pot, about 7% heat into the bean curd fried to the surface of the white bubbles, then drain the oil, the eggplant strips into the frying pan, frying golden brown, then drain the oil;

3. pot to stay in the bottom of the oil, after the heat into the peppercorns, dried chili peppers stir fry flavor, add ginger and garlic continue to stir fry until the end of the garlic becomes golden, add the squash and seaweed stir-fry;

4. add cooking wine and soy sauce, then put the Bean curd and eggplant, stir-fry over high heat and add salt and sugar to taste, stir-fry evenly and stir-fry until slightly dry and then remove from the pan.