Garlic Eggplant
by kfmei
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Ingredients: 5 catties of eggplant (tender eggplant, preferably small eggplant eggs with seedlings), 1 catty of red pepper, half a catty of garlic, 1 green onion, 1 piece of ginger, peanut oil, salt, monosodium glutamate, thirteen incense
2. Production method: Wash the eggplant, steam it on the pot, and steam it for 15 minutes. Let it cool for later use. Wash and chop the red pepper. Chop scallions and ginger into minced foam. Then, put the wok on the fire, pour about 1 tael of peanut oil, add green onions and ginger froth when the oil is 70% hot, add the chopped red peppers, stir fry, add an appropriate amount of salt Determine the amount of salt according to your own taste), thirteen incense, continue to stir fry until the peppers are cooked, turn off the heat, and add the monosodium glutamate. Let cool for later use. Peel the garlic and use a garlic grinder to twist the garlic cloves into garlic paste.
3. Pour the minced garlic into the chilled peppers and stir well.
4. Break the steamed eggplants and put them in the cold, add the mixed chili and garlic, and place them in the jar. It's OK.
5. When eating, take it out of the altar, change the knife, put it in a plate, and drizzle with sesame oil before eating.
