Pan fried half edge eggplant

Pan fried half edge eggplant

Introduction:

"Eggplant is sweet in taste and cool in nature. It enters the spleen, stomach and large intestine meridians. It has the effects of clearing heat, stopping bleeding, detumescence and relieving pain. It is used for heat toxin, carbuncle, skin ulcer, sore in mouth and tongue, hemorrhoids, hematochezia and bleeding. Eggplant is suitable for both meat and vegetables. It can be fried, burned, steamed, boiled, fried, cold mixed, and made into soup, all of which can produce delicious dishes. Old eggplant, especially after autumn, contains more solanine, which is harmful to human body and should not be eaten more. I think fried eggplant is more delicious than boiled eggplant and fried eggplant, so I made a dish today, fried half eggplant in a pan. It's delicious and delicious. I'll share it with you. Ingredients: eggplant 2, green pepper, garlic slices, salt, oil, soy sauce, monosodium glutamate, practice: 1, eggplant first cut in half, and then on the top of three knife, 2, green pepper shred, garlic slices, 3, cut eggplant into oil pan slow fry, 4, add salt fry until softened, turn over, fry the other side, when both sides cooked, stir in soy sauce, stir well, Sheng, put in a bowl. 5. Put oil in the pot again, put in the sliced garlic and green pepper, 6. Stir fry with salt, stir in monosodium glutamate, 7. Pour the seasoning on the fried eggplant

Production steps:

Materials required:

Fresh eggplant: 2

Green pepper: right amount

Garlic slices: appropriate amount

MSG: right amount

Salt: right amount

Oil: right amount

Soy sauce: moderate

matters needing attention:

Production difficulty: ordinary

Technology: decocting

Ten minutes: Making

Taste: slightly spicy