Eggplant everyone is not strange, should be a family often eat a kind of food, eggplant practice, steamed, fried, baked, fried, burned every kind of practice is very tasty, eggplant is also known as the "magic weapon" this beauty, in the summer eggplant formally marketed, the price will not be too high, usually two to three U.S. dollars to buy an eggplant can be fried a dish, the cost is very high. The company's website is a good source of information about the company's products and services, and the company's website.

Eggplant is rich in vitamin content, can promote the body's metabolism, so that it cools down, eggplant is a controversial member of the vegetable industry, it is soft and sticky flavor, some people like some people, and due to the different geographic environments, eggplant varieties are also a lot of varieties, so the cooking methods are also different, because our Jiangsu side of the most favorite is the stewed eggplant, braised eggplant flavor is very good, very fragrant, but a lot of novice burned very well, the eggplant absorbs a lot of oil, it is also very easy to turn black, which leads to many novices do not like to burn the eggplant, do see the black eggplant a little appetite!

In fact, there is a cooking technique for eggplant, without frying, flavorful and suitable for all ages. Ingredients: eggplant, green peppers, red peppers, green onions, ginger, garlic, soy sauce, salt, white vinegar, cooking oil, soy sauce and other seasonings. We will buy the eggplant clean, eggplant is easy to clean ingredients, if you are worried about pesticide residues, you can put the eggplant in a pot, pour a small amount of baking soda and soak for about 5 minutes, remove it and then rinse with water to drain, then cut the eggplant rolling blade to clean and put in a pot, pay attention not to skin the eggplant, eggplant skin is more nutritious, with skin is also very chewy, not easy to come off, but it's depends on you, some people like the soft texture of the eggplant, but you can also remove the skin, mix well with a little salt and white vinegar, and then marinate the eggplant for about ten minutes.

During the marinating process, we washed the green and red bell peppers and cut them into cubes, sliced the green onions, shredded the ginger, minced the garlic and set them aside. Then, we squeeze out the water from the pickled eggplant. Before that, we salted the eggplants to drain the water so they wouldn't absorb the oil while cooking and added white vinegar to prevent them from turning black. Next, we make a sauce, take an empty bowl, put 1 tablespoon of bean paste, 1 tablespoon of light soy sauce, ? tablespoon of sugar, a little chicken essence, 1 tablespoon of cornstarch, and then ? bowl of water, mix well.