Speaking of which, I had been sleeping in the refrigerator for almost a week. When I picked it up at night, the skin was a little wrinkled. After cutting it open and taking a look, the inside was still very good, so I quickly burned them and ate them. Prices are so high, we should pay attention to economy, right?
Speaking of saving, I think of a familiar voice that I can hear every day when I go to the vegetable market to buy groceries: "My family has a lot of wealth, but I still need to be careful." This is a small stall shouting every day, introducing him to cheap and cost-effective things. In fact, the truth is really real, right?
Home-cooked eggplant
Recipe Recommendations
- eggplant of 2
- red pepper one
- green pepper one
- salt half a teaspoon
- cooking wine a little
- soy sauce a little
- white sugar a little
- water starch appropriate amount
- chicken essence a little
- fish-flavored
- fried
- ten minutes
- simple
Steps for Home-cooked eggplant
1
Shred lean meat, add shredded ginger, a little salt, cooking wine, and light soy sauce, and marinate for a while.
2
Cut green and red peppers into small strips.
3
Cut the eggplant into slightly longer strips by hob.
4
Add a little dry starch and shake well.
5
Lower the oil in the pan, add the eggplant when it is 70% hot, and fry it, remove and dry the oil, set aside
6
Pour out the oil, leave a little base oil, stir-fry the chives and ginger, add in the shredded pork and stir fry smoothly.
7
Stir fry eggplant, green and red pepper, and add a little salt
8
Add half a cup of water and cook for a while.
9
Add a little sugar when the soup thickens.
10
Finally, toss the mixture lightly and add a little chicken essence.