Chinese Food
Braised eggplant
(110111 views)
Solanum melongenal. Solanaceae. Solanaceae. Eggplant is a kind of erect branching herb to subshrub, with a height of up to 1 m. The branchlets, petioles and pedicels are all 68 (10) branched. The branchlets are mostly purple (the wild ones often have prickles). As they grow older, the hairs gradually fall off. Leaves large. Ovate to oblong ovate. Petiole ca twenty-four point five Cm (wild prickly). It can conceive flowers and give birth to a single flower. The flower stalk is about long eleven point eight Cm. The coat is dense. The shape and size of fruit vary greatly. The shape of the fruit is long or round. The color is white, red, purple, etc.
Cooking ingredients
Cooking Steps
Step1:Prepare all materials. Wash and cut tomatoes, eggplant and peppers into pieces. Cut shallots into small pieces for us
Step2:Hot pot hot oil (70% hot
Step3:Pour in eggplant. Stir well. Stir until it turns yellow. Set asid
Step4:Restart the oil pan. Add ginger slices and scallion slices and stir fr
Step5:Pour in the spare eggplant. Stir fry. Add some sal
Step6:Stir evenl
Step7:Pour in tomatoes. Continue to stir fr
Step8:Add some water. The water is even with eggplant
Step9:Pour in the cut chili. Stir fry. Then put in some chicken powder or monosodium glutamate. Put the lid on the pot. Bring to a boil and serv
Step10:Artwor
Cooking tips:There are skills in making delicious dishes.
