Anhui cuisine: In my impression of more than 20 years, it has always been oily, heavy in taste, salty and spicy, heavy in color, high in heat, love to braise, stew, stir-fry, and stuffy... and other characteristics. There are few steamed or clear dishes. For example, if you treat it at home, after eating, you will see that the remaining dishes are almost white, clear and light stir-fried dishes, and steamed and stewed dishes, which seem to be less popular. Because locals have long been accustomed to accepting the unique "heavy taste" of Anhui cuisine.
When I was a child, I hated eating eggplant the most, but after I was in my 20s, I actually became very fond of eating it...
Data: It is recommended not to peel the skin when eating eggplant. Its value lies in the skin. The eggplant skin contains vitamin B. Vitamin B and vitamin C are a good pair. We have ingested enough vitamin C. Vitamin B support is needed during the metabolism of this vitamin C. Different colors of fruits and vegetables always imply unique nutrition.
Farmhouse soil eggplant strips
By AdeliaKunde
Recipe Recommendations
- onion appropriate amount
- chili sauce appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- water starch appropriate amount
- medium spice
- fried
- ten minutes
- simple
Steps for Farmhouse soil eggplant strips
1
The old grandma sells the crooked soil eggplant grown in her small vegetable garden.
2
Minced garlic, minced green onion.
3
Prepare water starch.
4
Cut the eggplant into strips.
5
Fry in oil pan.
6
After frying until soft, pick up and plate.
7
Put the garlic and onion into the pan and fry until fragrant.
8
Stir fry until fragrant and add the eggplant.
9
Add soy sauce, about 1/3 spoon.
10
With chili sauce.
11
Add salt and sugar (or don't add sugar).
12
Add water to about 3 or 4 tablespoons of starch.
13
Stir fry over high heat until fragrant.