Braised peeled eggplant

Braised peeled eggplant

Introduction:

"The eggplant I bought today feels a little old, so I took off the skin. Although the nutrition of eggplant is all in the skin, don't peel it if you eat it. It doesn't matter if you peel it once. It's suitable for both meat and vegetable. It can be fried, burned, steamed, boiled, fried, cold mixed, and made into soup, all of which can produce delicious dishes. Today, I'd like a plate of braised peeled eggplant. Ingredients: several fresh eggplant, salt, lard, monosodium glutamate, soy sauce, pepper 2. Methods: 1. Peel the eggplant, cut it in half, soak it in clean water for 1 minute, remove the bitterness, and wash it twice with clean water. 2. Put lard in the pot and heat it. Add the diced dice. 3. Let it simmer in oil. Turn it on the way. 4. Add pepper and salt and stir well. 5. Add soy sauce and monosodium glutamate

Production steps:

Materials required:

Eggplant: Several

Chili: 2

Salt: right amount

Lard: right amount

MSG: right amount

Soy sauce: moderate

matters needing attention:

Production difficulty: Advanced

Process: firing

Production time: 10 minutes

Taste: salty and fresh