Ten minutes Kwai mashed garlic - eggplant(shi fen zhong kuai shou cai suan ni qie zi )

Ten minutes Kwai mashed garlic - eggplant

Introduction:

"Eggplant is sweet in taste and cool in nature. It has the functions of clearing away heat, stopping bleeding, detumescence and relieving pain. Eggplant contains vitamin E, which has the functions of preventing bleeding and anti-aging. If you eat eggplant often, it will not increase the cholesterol level in the blood, which has a positive significance for delaying human aging. Eggplant epidermis is covered with a layer of wax, which not only makes eggplant shine, but also has the function of protecting eggplant. Once the wax layer is washed off or damaged by machinery, it is easy to be damaged by microorganisms and rot. Therefore, eggplant to be preserved must not be washed with water, but also rain proof, bump proof, heat proof, and stored in a cool and ventilated place. In fact, this dish is very easy to use. The eggplant is tender and smooth, with beautiful color and no oil consumption. If you have a heavy taste, you can add some pepper, or sprinkle some onion with spicy sauce. "

Production steps:

Step 1: get the ingredients ready.

Step 2: remove the head of Eggplant and cut it into pieces.

Step 3: cut the eggplant in half.

Step 4: cut the uniform strip again.

Step 5: flatten the garlic with a knife, peel and cut into pieces.

Step 6: put the oil in the pot and heat it with a little salt. Add eggplant and stir fry.

Step 7: add a small amount of water in the process of eggplant frying to reduce the oil absorption of eggplant. At the same time, it also makes eggplant soft faster, and its color is better. When eggplant fried soft, color deepened, into the garlic continue to stir fry out the flavor, sprinkle monosodium glutamate stir fry a few times out of the pot. If you have scallion, you can sprinkle some. It's gone at home.

Materials required:

Eggplant: moderate

Garlic: right amount

Oil: right amount

Salt: right amount

MSG: right amount

Note: 1, eggplant cut as thin and uniform as possible, so that it is easy to stir fry evenly heated. 2. Cut the eggplant in water for 2-5 minutes and soak it in oil. 3. Stir fry eggplant constantly. Add one or two water when stir frying. The amount of water should be about 5ml-10ml each time. In this way, eggplant will soften faster and its color will look better.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: garlic

Chinese PinYin : Shi Fen Zhong Kuai Shou Cai Suan Ni Qie Zi