How to cook fried eggplant with Chili

Fried shredded tomato with green pepper: eggplant 1, green pepper 3. Wash and shred eggplant, soak in salt water for later use, and shred green pepper. Heat the oil in the pan, drain the shredded eggplant and stir-fry until soft. Stir-fry shredded green peppers with a little salt for a while, then add shredded eggplant and stir well. Finally, add a proper amount of salt to taste, and take it out of the pot and put it on the plate. After cutting eggplant, soak it in salt water to prevent discoloration and reduce oil absorption; Cooking eggplant requires more oil than usual, but shredded eggplant does not absorb as much oil as diced eggplant.

Fried shredded tomato with green pepper II: eggplant 400g, green pepper 100g. 0/0g of garlic paste/kloc-0, a little minced onion and ginger, 3/5 tsp of refined salt, 0/5 tsp of monosodium glutamate/kloc-0, 20g of vegetable oil. Wash eggplant, cut into thick shreds and soak in water for 2 minutes. Remove the stems and seeds from the green pepper, wash and shred. Heat a clean wok with high fire, pour in vegetable oil. When the wok oil is 70% to 80% hot, add garlic paste, saute onion and Jiang Mo, stir-fry green peppers slightly, then add shredded eggplant and stir-fry until soft, add salt and monosodium glutamate, stir-fry evenly, and serve.

Fried shredded tomatoes with green peppers: 2 ~ 3 long eggplant, a little garlic, 4 green peppers (or 2 tomatoes), a little salt, chicken essence and a little soy sauce. Peel and shred eggplant. Wash it in water several times, and you will find that the water turns yellow. After washing, soak in water to prevent the eggplant from turning yellow. Cut garlic into pieces instead of minced garlic, and shred green peppers and put them on a plate for later use (tomato slices can also be used instead).

Pour oil into the pan, and stir-fry other dishes a little more than usual. Although eggplant absorbs oil very much, it also spits oil. When the oil is hot, stir-fry the green pepper and garlic together, so that the green pepper is not so spicy, which is very suitable for me who don't like spicy food. Then add the drained shredded eggplant and stir-fry over high heat. Only when the fire is big, eggplant will not easily come out of the water and become soft. Stir-fry slowly until the shredded eggplant becomes soft and begins to spit oil, which is when the shredded eggplant is shiny and has a good color.

At this time, add a little salt and soy sauce, stir-fry for a few seconds, and then add chicken essence to serve. If you use tomatoes instead of green peppers, you should add tomato slices after the eggplant shreds soften, so that the fried color is more beautiful, red and green, and the taste is a little sour with tomatoes, which is better to eat.