Today's fish and eggplant strips do not need to be fried, so that it is not greasy, nutritious and delicious and fast, more delicious than meat, like friends can try.
by Ru Shu
1 eggplant
1 green pepper
10 g shallots
Ginger 10 g
10 g garlic
1 scoop of watercress paste
Light soy sauce half a scoop
Half a scoop of sugar
Water starch to taste
Cooking oil to taste
1 teaspoon salt
1. Prepare the materials
2: Wash and cut the eggplant into strips, sprinkle with 1 teaspoon of salt and marinate for 10 minutes
3: Wash and cut green peppers into strips, finely chop green onion, mince ginger, mince garlic and set aside
4: Squeeze the marinated eggplant strips dry by hand, add 1 spoonful of starch to the bowl and add a small amount of water to make water starch for later
5: Heat the appropriate amount of cooking oil in the pot, add green onion, ginger and garlic and stir-fry to bring out the aroma
6: Add watercress sauce and sauté in red oil
7: Add eggplant strips and stir-fry over medium heat for a while
8: Add green pepper and stir-fry until broken
9: Add vinegar
10. Add raw soy sauce
11: Add sugar and stir-fry for 5-6 minutes
12: Drizzle with water starch
13: Stir-fry quickly and evenly
14. Finished product drawing
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