Spicy cabbage and eggplant
By ScotFerry
Ingredients: salt,coriander,spicy cabbage,eggplant,vegetable oil,garlic
Recipe Recommendations
- eggplant appropriate amount
- spicy cabbage appropriate amount
- coriander appropriate amount
- garlic appropriate amount
- salt appropriate amount
- vegetable oil appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Spicy cabbage and eggplant
1
Wash the eggplant
2
Peel the eggplant and cut it into small cubes
3
Spicy cabbage; garlic; coriander cut well and set aside
4
After boiling salty water in the pan, pour in the eggplant and blanch the water.
5
Don't blanch the water for too long. You can pick it up and drain it for later use as soon as the color changes.
6
Heat the oil in the pan and saute the garlic until fragrant.
7
Add the eggplant and stir fry for a while
8
Turn down the heat and add spicy cabbage and stir well
9
Finally, add the coriander and mix well before serving on a plateSpicy cabbage and eggplant Make Tips
Tip: If the eggplant is blanched in water for a long time, it will become too rotten and become a paste when stir-fried. Why should we blanch the eggplant: The tissue of the eggplant is like a sponge. If you just stir-fry it directly in the oil, no matter how much oil you pour, it will be enough. It will be sucked in for you, so the step of blanching the water is necessary. There is another method: put the eggplant in a pan and stir-fry until some water is evaporated.