1, 200 grams of long bean curd, 1 eggplant, 1 sharp pepper, half a red pepper, 2 cloves of garlic, 2 spoons of soy sauce, moderate oil, salt 1/4 spoon.

2, method: eggplant washed and cut into sections, long bean curd washed, truncated. High heat will be the pot of water dry, pour the right amount of oil, when the oil burns into 3 minutes of heat, the eggplant into the pot, frying soft, the eggplant drain the oil on a plate. Then pour the bean curd into the pot, fry the bean curd softly, drain the oil and put it on the plate as well.

3. Pour the excess oil out of the pot, leaving a small portion (about 2 tablespoons), wash the chili pepper and cut it into small circles, and cut the garlic into minced garlic. The fire is turned down, the minced garlic is poured into the pan that already has oil, popping incense and then turn the fire up, the chili pepper is poured into the pan and stir-fry for 2 minutes, in turn, the eggplant, bean curd, 1/4 tsp of salt, 2 tbsp of soy sauce is poured into the pan, stir-fry for 1 minute can be removed from the pan.