Seasoning: Soy sauce 10g Yellow wine 5g Sugar 8g Salt 4g MSG 2g Onion 2g Ginger 5g Salad oil 50g each

Steamed eggplant

Practice of stewed eggplant:

1. Eggplant cut off the handle, tip, wash, cut into large hobnail pieces, put into the dish; wash, cut scallion flowers; ginger washed and cut ginger minced.

2. pot rack on a high flame, put the oil burned to fifty percent hot, poured into the eggplant stew frying, from the warm oil frying to the oil boil, see the eggplant soft, even the oil poured in the leaky spoon, drain the remaining oil.

3. pot rack on a high flame, sprinkle into the chopped green onions, ginger, put the right amount of water, pour into the eggplant, add wine, soy sauce, sugar, salt, turn a few times, after the boil, cover the pot, turn the heat to simmer for about a minute and a half a minute, to the soup is sparse when moving to a high flame stir fry for a few seconds, put monosodium glutamate (MSG), pouring into the oil, and then stir fry a few times, to be thickened by brine thick when the pan on the plate.