Fried eggplant with Scallion(xiang cong chao qie zi )

Fried eggplant with Scallion

Introduction:

"This green skin eggplant is a local hybrid of Wild Eggplant and green eggplant. Its color is not as strong as green eggplant. It not only has many seeds, but also is easy to oxidize and blacken in the air. However, its taste is very soft and waxy. Eggplant is very oil-absorbing. My family always fry eggplant after it is cooked. It's healthy to fry eggplant without oil at all. Eggplant is rich in vitamin P, which can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent microvascular rupture and bleeding, and maintain normal cardiovascular function. "

Production steps:

Step 1: remove the pedicel of green eggplant, wash it and put it into a skillet to cook.

Step 2: cool the eggplant and tear it into strips.

Step 3: peeled ginger and garlic, washed and chopped, washed shallot and cut into small pieces.

Step 4: heat the oil in the frying pan, add ginger and garlic and stir fry until fragrant.

Step 5: add eggplant strips and stir fry.

Step 6: add a spoonful of soy sauce and a small amount of salt and stir well.

Step 7: put in the scallion section, stir fry evenly, then turn off the heat and put on the plate.

Materials required:

Green eggplant: 500g

Chives: right amount

Oil: right amount

Salt: right amount

Ginger: right amount

Garlic: right amount

Soy sauce: moderate

Note: like to eat chicken essence can put some taste better.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: onion

Chinese PinYin : Xiang Cong Chao Qie Zi