Colorful eggplant(wu cai qie zi )

Colorful eggplant

Introduction:

Production steps:

Cut the eggplant into two slices, about 1cm in thickness.

Step 2: pan oil, fry eggplant in oil until both sides change color, until chopsticks can be directly pierced through. Put the fried eggplant in the sieve to control the oil. You can squeeze it to prevent too much oil in the eggplant.

Step 3: dice the tomato, chop the coriander, mince the garlic, spread the egg into the eggshell and cut into sections for later use.

Step 4: stir fry the eggplant in the frying pan, add soy sauce, sugar and salt to taste, stir fry for four or five minutes and then out of the pan. Put minced garlic, coriander, tomato and egg skin into shape. When eating, mix the ingredients and eggplant evenly.

Materials required:

Eggplant: 1

Tomato: 1

Coriander: moderate

Garlic: 2-3 slices

Egg: 1

Sugar: right amount

Salt: right amount

Soy sauce: right amount

Note: you can also add some pickled fried shredded meat. In addition, be sure to prepare materials before frying eggplant. Put materials on the eggplant as soon as it comes out of the pot. It's easy to cool the vegetables.

Production difficulty: simple

Process: firing

Length: 20 minutes

Taste: garlic

Chinese PinYin : Wu Cai Qie Zi