2. Put oil in the pot. After heating, first stir-fry the pepper, then add the red pepper and onion, ginger and garlic and stir-fry. You can put a little more red pepper, and it needs to be spicy to be fragrant.
3. Then add the chopped vegetarian meat, stir-fry until it changes color, add some soy sauce, and then put the cauliflower in a pot and stir-fry it with high fire until the cauliflower is cooked. During this period, put some soy sauce essence, and the most indispensable thing is vinegar. Without vinegar, this dish is tasteless.
4, finally add salt to taste, put some green pepper to make the color of the dish look good, just fine. A dish that is absolutely delicious. It is delicious without minced meat.
= Vegetarian eggplant =
/ingredients/eggplant (300g), red pepper 1, green pepper 1, 4 garlic cloves, refined salt 1/4 tsp, soy sauce 1 tsp, sugar 1 tsp, mushroom essence/kloc-.
/step/
1, eggplant is cut into long strips and soaked in cold water for 20 minutes. This not only saves fuel, but also discolors the eggplant.
2. Heat 2 tablespoons of oil in the pot.
3. Drain the soaked eggplant and put it in a pot and stir fry over low heat.
4, cover simmer, often flip on the way to avoid bottoming out.
5. Cook until the eggplant is soft.
6. Add green and red peppers, garlic and seasonings and stir-fry until the green and red peppers are cut off.
= potato eggplant =
/Ingredients/One long eggplant, one potato, one tomato salt, oil, pepper, ginger powder, thirteen spices, soy sauce /step/1, eggplant is too long to shoot, so cut it into pieces and put it in a bowl.
2, long eggplant, potatoes, tomatoes cut into pieces for use. I like to add tomatoes to everything I eat recently. Hot and sour weather is more appetizing.
3. Fry both sides of potatoes in oil until brown;
4. After the potatoes are browned on both sides, remove them for use and oil the eggplant;
5. After the eggplant is fried, pour the tomatoes and fried potatoes into the pot. Then add salt, oil, pepper and ginger powder. Thirteen spices, seasoned with light soy sauce, add a little water to boil for 3 minutes, and serve.
= Braised eggplant with chopped pepper =
/Ingredients/Red pepper, eggplant, starch, garlic Jiang Mo, oyster sauce, sesame oil, salt, vinegar and monosodium glutamate/Steps/1. Wash eggplant, cut it into strips, soak it in salt water for 10 minute, and take it out.
2, put two spoonfuls of dry starch, try to make every eggplant stained with dry starch (so that less oil is absorbed when frying).
3. Heat the oil in the pot to 70% heat, fry the eggplant in the pot, take out the eggplant after frying, and absorb the excess oil with oil-absorbing paper.
4. Chop garlic and ginger.
5. Take a bowl, pour vegetarian oyster sauce, vinegar, water, salt, monosodium glutamate, sesame oil and water starch into the bowl and stir well.
6. Leave the bottom oil in the pan, add minced garlic and Jiang Mo, pour in eggplant, add a spoonful of chopped pepper and stir-fry for half a minute.
7. Add the prepared juice and mix well.
= Braised eggplant with edamame =
/ingredients/1 round eggplant, 1 a handful of edamame, garlic oil, salt and soy sauce/step/1. Wash eggplant without peeling, cut it into thick slices, spread it on the chopping board or basket, and air it for half a day.
2. When the eggplant is quick-drying, peel and wash the fresh edamame and chop the garlic.
3, the pot is hot, pour in a little more oil than usual, pour in eggplant and stir fry slowly.
4. Fry until the eggplant is all soft and the volume is reduced.
5. Pour the soy sauce into the pot, then add the water into the eggplant, pour in the fresh edamame, stir well, cover and simmer for 5 or 6 minutes until the soup is basically concentrated.
6. Pour in a spoonful of sugar and mix well.
7. Pour in a large amount of minced garlic, immediately turn off the fire, and stir fry with the remaining temperature for a few times until the garlic is fragrant.