roasted eggplant
Ingredients: eggplant,carrots,MSG,salad oil,soy sauce,ginger,minced garlic,flour,spiced powder,diced green onion,dried red pepper,refined salt
Recipe Recommendations
- slightly spicy
- burn
- half an hour
- ordinary
Steps for roasted eggplant
1
Remove the stem of the eggplant, peel the skin and cut it into hob pieces, and place it into a plate for later use.
2
Put the eggplant into a bowl and add a little salt to marinate for a while, squeeze out the water, wrap it with flour, and fry it in a frying pan.
3
When frying the eggplant until golden brown.
4
Remove it, control the oil, and place it in a bowl for later use.
5
Wash the carrots and cut them into small pieces, cut the dry red peppers into the ground, cut the onions, ginger and garlic into the ground, and put them into a plate for later use.
6
In a hot pan, put oil and saute chopped chives and ginger, dry red peppers, and five-spice powder.
7
Add carrot slices and stir fry well, add refined salt, soy sauce, bring to a boil with a little water, and pour in the fried eggplant pieces.
8
Stir well and simmer for a while.
9
Dry the soup and finally add MSG to taste.
10
Stir fry evenly, remove from the pan, place into a plate and sprinkle with minced garlic.