Chinese Food
Dry fried eggplant skin
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In today's skyrocketing prices, one grain of rice and one piece of vegetable leaf cannot be wasted. LAN Yi's warm family dishes once mentioned that grandpa made delicious vegetables out of eggplant skin, scallion and other leftovers. Many friends came to ask how to make them. At that time, a gong worked in the staff canteen. He consumed a lot of raw materials and waste leftovers every day. For example, he could easily save them into a dish. And the daily use of onions at home at most one or two a day. Want to eat onion beard is really not easy. Just yesterday I met a very rare big round eggplant in the south. Today I'll have a dry fried eggplant skin.
Cooking ingredients
Cooking Steps
Step1:Big round eggplant. There are many eggplants in Nanjing. This kind of round eggplant is really hard to meet.
Step2:Cut the eggplant skin thicker. Including eggplant, peel off the skin (this part is actually the best to eat, but be careful that the thorns on it will prick your hands.) The eggplant meat is made into three delicacies.
Step3:Wash eggplant skin, green and red peppers and cut into thick shreds; slice garli
Step4:Put the wok on the fire and heat it without oil. Directly put the eggplant skin to dry fry. Sprinkle a little salt when it's slightly soft and continue to fry
Step5:When the moisture content of eggplant skin is gradually reduced, stir fry the green and red pepper
Step6:The shredded green and red peppers are slightly soft. When the water dries out, they are scooped up
Step7:Wash the pot. Heat it on the fire. Add 2 tbsp olive oil and stir fry the garlic slices in small heat
Step8:Stir fry the eggplant skin quickly over high heat. Spray a little sauce on the plate.
Cooking tips:The purpose of adding a little salt when stir frying is to make the moisture in eggplant skin stain out quickly on the one hand, so as to keep the soft and strong taste of eggplant skin; on the other hand, it can make eggplant skin taste better. But remember to use less salt, because you need to add some soy sauce at the back to prevent over saltiness. It's very fresh. You don't need MSG. Eggplant peel more chewy. You can make this dish if you save it. In today's soaring prices, a grain of rice and a piece of vegetable leaf can't be wasted. There are skills in making delicious dishes.
