Eggplant with garlic

Eggplant with garlic

Introduction:

"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't be compared with other vegetables. "

Production steps:

Step 1: (wash the eggplant, cut into strips and cook it in the pot.)

Step 2: Boil less water and the eggplant will be cooked in a few minutes. Use the colander to put the eggplant into the colander basket, filter the water and let it cool

Step 3: cool and drain the dried eggplant and put it on a plate. Put in the garlic. Chili oil < br > vinegar, soy sauce, pepper oil, sesame oil, salt and monosodium glutamate.

Materials required:

Eggplant: moderate

Garlic: right amount

Chili oil: right amount

Vinegar: moderate

Soy sauce: moderate

Zanthoxylum oil: right amount

Sesame oil: right amount

Salt: right amount

MSG: right amount

Notice: 1. Identification of old and tender eggplant: the color of tender eggplant is dark, the skin is thin and the flesh is loose, the weight is small, the seed is tender and sweet, the flesh is not easy to separate, and there is a green white skin at the bottom of calyx. The color of old eggplant is bright, shiny and smooth, the skin is thick and tight, the flesh is firm and solid, the flesh is easy to separate, the flesh is yellow and hard, the weight is large, and some are bitter.

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: spicy