Roasted chicken with eggplant
The dried eggplant was dried in the summer before the New Year. After I bought the eggplant, I didn't eat at home for two consecutive days, so I wanted it all. So I took advantage of the good weather to cut it and dry it in the sun. Dry it and store it in the refrigerator. Tonight, my husband is out socializing, so it's really boring to eat alone. I searched the refrigerator and found it. I simply made roasted chicken with dried eggplant, which was very delicious.
Recipe Recommendations
- chicken legs a
- mushrooms 3 flowers
- dried chili of 2
- green garlic two
- soy sauce a spoonful
- salt a small spoon
- white sugar a spoonful
- pepper 10 capsules
- oil appropriate amount
- Jiang appropriate amount
- garlic two cloves
- slightly spicy
- burn
- ten minutes
- simple
Steps for Roasted chicken with eggplant
1
Roughly cut the chicken legs into pieces, cut the ginger and garlic into pieces, cut the peppers in half, cut the gluten in half, tear the mushrooms in half, cut the green garlic in half, and soak the dried eggplant in advance.
2
Put oil in the pan, add chicken and stir-fry after the oil is heated, add ginger, garlic and pepper and stir-fry, add white sugar and stir-fry, add soy sauce and stir-fry, and then add water to stew.
3
Add mushrooms and dried eggplant.4
Add gluten and salt when the soup is almost finished, and add green garlic when serving.