Spicy cabbage and eggplant(la bai cai qie zi )

Spicy cabbage and eggplant

Introduction:

"In my memory, I have never tasted such delicious eggplant. It seems that this unique taste has never been before."

Production steps:

Step 1: wash eggplant

Step 2: peel the eggplant and cut it into cubes

Step 3: Hot cabbage; garlic; parsley cut ready to use

Step 4: put salty water in the pot and bring to a boil. Pour in Eggplant and blanch.

Step 5: don't blanch for too long. Just change color, you can pick up the water and drain it.

Step 6: heat the oil in the pan and saute the garlic.

Step 7: add eggplant and stir fry for a short time

Step 8: turn down the heat, add the hot cabbage and stir well

Step 9: put coriander on the plate and mix well

Materials required:

Eggplant: moderate

Hot cabbage: right amount

Coriander: moderate

Garlic: right amount

Salt: right amount

Vegetable oil: right amount

Note: Tips: eggplant blanching water for a long time in the stir fry when it will be too bad, into a paste. Why to blanch eggplant: the tissue of eggplant is like a sponge. If you stir fry it directly in oil, you can't pour enough oil, so it's necessary to blanch it. Another way is to put the eggplant in the pot and stir fry until the eggplant steams off some water.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : La Bai Cai Qie Zi