Spicy shredded eggplant

Spicy shredded eggplant

Raw materials for making spicy shredded eggplant

600 grams of eggplant.

Seasoning for spicy shredded eggplant:

Ginger, chili sauce, monosodium glutamate, soy sauce, soup, vegetable oil, sugar

Processing steps of spicy shredded eggplant:

(1) Wash the eggplant and cut it into 5cm long silk.

(2) Stir the pan with ginger powder, add eggplant shreds, stir a few times with a hand spoon, add soy sauce, sugar, chili sauce and soup, cook for 2 minutes, add monosodium glutamate, and drizzle with bright oil when the soup is about to dry.

Spicy shredded eggplant

Spicy shredded eggplant is a dish. The main ingredients are eggplant and scallion. The ingredients are garlic, etc. the seasoning is 5g refined salt, 15g chili oil, etc.

brief introduction

Spicy shredded eggplant

Technology: Shao flavor: spicy

Ingredient: eggplant (400g)

Ingredient formula: refined salt 5g, chili oil 15g, vegetable oil 25g, soy sauce 25g, shredded ginger 5g, sugar 5g, monosodium glutamate a little

Category: private dishes: delay aging, regulate gastritis, regulate hemostasis

make

Production process:

1. Remove the eggplant pedicel, peel, wash and cut into thick silk.

2. Wash the scallion and cut it into shreds; peel the fresh ginger, wash it and cut it into shreds; peel the garlic, beat it into pieces and cut it into shreds.

3. Heat the frying pan over high fire, pour in vegetable oil, add scallion and ginger when the oil is smoking, stir fry shredded eggplant for a few minutes when the oil is fragrant, add refined salt, soy sauce, sugar and a little water when the shredded eggplant becomes soft, and heat it over low fire for 2 minutes after boiling, add monosodium glutamate, sprinkle with chili oil, and serve on the plate.

Taste of dishes

It's tender, spicy and refreshing.

dietary nutrition

1. Eggplant: eggplant is one of the few purple vegetables, and it is also a very common home vegetable on the table. Its purple skin is rich in vitamin E and vitamin P, which can not be compared with other vegetables. Vitamin P can soften microvessels, prevent small blood vessel bleeding, and is beneficial to patients with high blood pressure, arteriosclerosis, hemoptysis, and scurvy. The vitamin C and saponin in eggplant have the effect of reducing cholesterol. In addition, eggplant contains B vitamins on dysmenorrhea, chronic gastritis and nephritis edema has a certain role in adjuvant treatment.

Recipes are complementary:

1. Eggplant: eggplant should not be eaten with black fish, it will damage the stomach.

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