Soo-fried eggplant

Garbage is a common problem. You like it, you don't know what to do. This is typical of my colleague, the soldier. He told me his story. Private North, who likes to eat eggplant chili, who likes to cut the cheese, and the chili rings, and the salt of salt, is a good meal. But it's a pain in the ass that eggplants suck oil and want to lose weight. The soldier concluded by saying, "The fish and the bear can't have both!" So I thought of doing this to solve the problem of many of the friends who like to eat veggies, and if they want to increase the proportion of vegetarians and feel that they are too light to taste it。

Recipe Recommendations

long eggplant a
red pepper 50g
salt 20g
green pepper 100g
garlic 2 cloves
soy sauce 5g

medium spice
fried
ten minutes
ordinary

Steps for Soo-fried eggplant

The eggplant is washed clean, two centimetres cut, and is divided into tritium。

The cut eggplant is placed in the container, the salt is evenly mixed, the pickled eggplant is made for 20 minutes, the salted eggplant is watered, and the fire does not change color。

Put chili chili chitchup back。

Paprika, too, Chettin. There are many kinds of chili, and we try to make it hot, so it's hot. Yeah, it's fresh。

Garlic shredding。

The salt of the eggplant can be washed with water after the pickle time to remove the salt。

Use your hands to wash, remove the salt and then squeeze the water on the eggplant。

All raw materials are ready。

Put a little oil in the pot, then put it in the garlic paste。

And then you put it in a pickled and washed eggplant, and at this point you can clearly feel that eggplant doesn't change color when it's fried, and you don't smoke oil at all. A friend who likes to eat eggplant for eggplant needs to put a lot of oil in the pot if he doesn't make it. We do it with less oil and soft taste。

When they're ready, they can put them on one side of the pot, and on the other side they can be used to make them a little yellow on the skin。

Bright color, spicy taste。

We'll just have to go and get laid。

With a pan full, it's ready to eat. It's very lighty, it's very little oil, so we'll often accidentally eat a lot of oil in there without knowing

Welcome to the quiet, I'll always cook vegan recipes and share them with you. And thank you for sharing the good recipe with your friends, which is my greatest encouragement. If you have any questions, leave a message. I'll read every one of them and look forward to talking. Send it to the soldier's studio