Ingredients and methods of garlic eggplant

I believe many people like to eat garlic-flavored eggplant, it is delicious, so today I will tell you how to make garlic-flavored eggplant:

Garlic Eggplant Ingredients:

500g eggplant, 10g garlic

Garlic Eggplant Ingredients:

Appropriate amounts of chopped green onion, chopped ginger, salt, soy sauce, peanut oil, MSG, cooking wine, and sugar.

Garlic Eggplant Method:

1. Wash the eggplants, remove the stems, tear them into pieces and set aside; peel and slice the garlic, wash and cut the coriander into sections.

2. Heat oil in a wok, add sliced ​​garlic, chopped green onion and ginger, add eggplant and stir-fry until soft, then add soy sauce, sugar, salt and cooking wine. Stir-fry until the eggplant is cooked through. Use high heat to thicken the soup, add MSG and coriander, stir well and serve.

Features: This dish has a strong garlic flavor and is salty and delicious.

Tips: Eggplant can be eaten cold, cooked, dried, or salted. Before cooking eggplant dishes, the rust should be removed. After the eggplant is cut with a knife, the surface of the eggplant is easily oxidized and blackened, affecting the color of the eggplant. You can put the cut eggplant pieces in light salt water, wash them by hand for a few times, squeeze out the black water, and then rinse them with clean water.

Eggplant recipe recommendation:

How to make pork intestine and eggplant stew - Pork intestine and eggplant stew is one of the most common home-cooked dishes, so how to make pork intestine and eggplant stew? There are many ways to make pork intestine and eggplant stew. Here we introduce the most commonly used method of pork intestine and eggplant stew. The detailed method is as follows:

Ingredients: 1 large intestine, 2 eggplants, 1 garlic, 30 grams of basil.

Seasoning: 1 scallion, 2 slices of ginger, 1 tablespoon of rice wine, 1 tablespoon of soy sauce paste, 2 tablespoons of water, 1 teaspoon of sugar.

practice:

1. Put the large intestine into boiling water, add material B and cook for about 40 minutes until softened. Remove from the water and cut into sections for later use.

2. Chop the garlic; wash the basil; cut the eggplant into sections and soak them in water, set aside.

3. Heat the pan and pour in 60% oil. Add the eggplant segments prepared in step 2 and fry until softened. Drain the oil and set aside.

4. Leave a little oil in the pot from step 3, sauté the minced garlic from step 2, then add the eggplant segments from step 3, the large intestine from step 1 and all the seasonings and stir-fry evenly.

5. Add basil and mix well before serving.