Pan fried half edge eggplant
Introduction:
"Eggplant is sweet in taste and cool in nature. It enters the spleen, stomach and large intestine meridians. It has the effects of clearing heat, stopping bleeding, detumescence and relieving pain. It is used for heat toxin, carbuncle, skin ulcer, sore in mouth and tongue, hemorrhoids, hematochezia and bleeding. Eggplant is suitable for both meat and vegetables. It can be fried, burned, steamed, boiled, fried, cold mixed, and made into soup, all of which can produce delicious dishes. Old eggplant, especially after autumn, contains more solanine, which is harmful to human body and should not be eaten more. I think fried eggplant is more delicious than boiled eggplant and fried eggplant, so I made a dish today, fried half eggplant in a pan. It's delicious and delicious. I'll share it with you. Ingredients: eggplant 2, green pepper, garlic slices, salt, oil, soy sauce, monosodium glutamate, practice: 1, eggplant first cut in half, and then on the top of three knife, 2, green pepper shred, garlic slices, 3, cut eggplant into oil pan slow fry, 4, add salt fry until softened, turn over, fry the other side, when both sides cooked, stir in soy sauce, stir well, Sheng, put in a bowl. 5. Put oil in the pot again, put in the sliced garlic and green pepper, 6. Stir fry with salt, stir in monosodium glutamate, 7. Pour the seasoning on the fried eggplant
Production steps:
Materials required:
Fresh eggplant: 2
Green pepper: right amount
Garlic slices: appropriate amount
MSG: right amount
Salt: right amount
Oil: right amount
Soy sauce: moderate
matters needing attention:
Production difficulty: ordinary
Technology: decocting
Ten minutes: Making
Taste: slightly spicy
Chinese PinYin : Guo Jian Ban Bian Qie Hao Chi Hao Wei Dao
Pan fried half edge eggplant
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