roasted eggplant
Ingredients: eggplant,green pepper,MSG,ginger slices,cooking wine,salad oil,soy sauce,onion,spiced powder,refined salt,garlic slices
Recipe Recommendations
- eggplant of 3
- green pepper a little
- salad oil 30 grams
- refined salt 2 grams
- soy sauce 5 grams
- cooking wine 5 grams
- spiced powder 3 grams
- MSG 3 grams
- onion 3 grams
- ginger slices 3 grams
- garlic slices 3 grams
- salty and fresh
- burn
- ten minutes
- simple
Steps for roasted eggplant
1
Remove the stem of the eggplant, clean it, peel it, cut it into hob pieces and place it in a plate for later use.
2
Put the oil in a hot pan, put the eggplant pieces into the pan, and fry the eggplant over low heat until medium done.
3
Remove from the pan and place into a plate for later use.
4
Remove the stalks and seeds of the green pepper, clean it, cut it into small pieces, cut the onions, ginger and garlic into separate slices, and put it into a plate for later use.
5
Put the oil in a hot pan, saute the shallots, ginger, garlic slices, and green pepper slices, stir fry well, add the eggplant, add refined salt, soy sauce, and five-spice powder.
6
Cook for a while, add MSG, stir fry well, and sprinkle with minced garlic.
7
Remove from the pan and place into a plate.