Gold and silver garlic fried green eggplant

Raw materials: eggplant, salt, white garlic, shrimp skin, each appropriate amount.

Practice: green eggplant cut into strips, garlic minced. Heat slightly more oil in a pan, add half of the minced garlic and fry until golden brown, that is, golden garlic. Drain the golden garlic and set aside. Add the oil from the minced garlic back into the pan, add the shrimp and stir fry. Add green eggplant and stir fry for a while. Add golden garlic. Add the silver garlic and stir-fry until the green eggplant begins to soften, season with salt and toss to coat.

Spicy eggplant

Raw materials: eggplant, green pepper, red pepper, garlic, cooking wine, sugar, concentrated chicken juice, soy sauce, balsamic vinegar, cornstarch oil, PI county bean paste, sesame oil.

Practice: eggplant, wash, cut section, put 1 bamboo chopsticks next to the eggplant, each section of each cut 8 knives, until the knife touches the chopsticks. Cut the green and red peppers into chunks; pat the garlic and remove the cloak. Mix wine, sugar, chicken juice, soy sauce, vinegar, cornstarch and water to taste. Heat the oil, burst the garlic and green and red pepper pieces, pour into the eggplant section stir-fry until the eggplant skin changes color, fill with water and cover with a lid and boil over high heat, change to medium-low heat and cook for 15 minutes until the eggplant becomes soft, pour into the sauce, bean paste and sesame oil and stir-fry evenly to taste. Cook for another 2 minutes, until the eggplant soup is thick, then you can start the pot.

Fried Cooking Eggplant Strips

Raw materials: young eggplant, bell peppers, carrots, eggs, wet cornstarch, salad oil, iodized salt, monosodium glutamate (MSG), soy sauce, sugar, vinegar, green onions, ginger, garlic, parsley.

Practice: remove the eggplant, wash and peel, cut square strips, into the egg and wet starch hanging paste grasp. Onion, ginger shredded, garlic sliced, bell peppers, carrots cut line, cilantro cut inch section. Bowl put soy sauce, salt, monosodium glutamate, sugar, vinegar, etc. blended into juice to be used. Spoon oil, burn six or seven percent hot, the eggplant strips one by one under the spoon, fried golden brown, pour out the oil. Spoon in the bottom of the oil, hot, put onions, ginger, garlic, pepper, carrots, and then put the fried eggplant strips, parsley, speed pour into the juice, upside down a few times, plate that is good.