Health benefits
Eggplant: clear away heat
Ingredients
Eggplant ( four ) | Green and red pepper ( one each span> ) |
Garlic ( twice as much as stir-fry ) | Salt ( appropriate amount ) |
Fuel consumption ( five grams ) | Vinegar (a small amount) |
Raw Smoke (a small amount) | MSG ( appropriate amount ) |
How to stir-fry eggplant shreds
1. Prepare ingredients, wash and set aside.
2. Cut the eggplant in half across the middle, and then cut it into thin strips.Finish cutting in sequence.
3.Put in a larger container, add salt and mix well, and stir a few more times.Add salt to each eggplant shred and marinate for ten minutes.
4. When pickling, cut the green and red peppers into shreds and mince the garlic and set aside.
5. Rinse the marinated shreds to remove the salt water and squeeze out the water slightly.
6. Add oil to the hot pot over low heat.When the oil is 50% hot, add minced garlic and stir-fry until Garlic changes color.
7.Add green and red chili shreds over medium heat, add chili salt and stir-fry until the chili peppers are broken.
8. Add shredded eggplant and stir-fry over high heat, add oil and stir-fry evenly, add light soy sauce and stir-fry uniform.
9.Add vinegar and MSG, stir well and turn off the heat
10.Plate and serve immediately
Tips
After marinating the eggplant shreds, rinse and remove the salt water.The salty flavor of the eggplant shreds will be very good.Stir fry quickly over high heat.The taste is much better than stir-frying without marinating! This recipe is quick and delicious.If you like spicy food, you can add dried red pepper to taste better!
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
