Eggplant is suitable for both meat and vegetables. It can be fried, burned, steamed and boiled, or fried, cold mixed and made into soup. It’s best not to peel eggplant, because eggplant skin contains vitamin B. vitamin B and vitamin C are a good partner. Vitamin C metabolism needs the support of vitamin B. eating eggplant with skin helps to promote the absorption of vitamin C


2-3 eggplant (purple skin, long)
2 parsley
3 peppers
1000g oil (50g actual consumption)
25g scallion
2 tbsp bean paste
25g ginger
3 cloves garlic
A little monosodium glutamate


Step 1
Main material cleaning

Step 2
Eggplant cut into small finger thick strips, pepper cut into strips, coriander cut into large sections

Step 3
Heat the frying spoon with oil. The temperature should be higher. Deep fry the eggplant until it is red. Add pepper and take it out immediately

Step 4

Step 5
In the bottom oil of the pot, add bean paste and stir fry until fragrant, add onion and ginger and stir fry until fragrant, and add a spoonful and a half of water,

Step 6

Step 7
Add the main ingredients to taste, coriander, monosodium glutamate, water drenched starch and stir well

Step 8
Plate loading

Step 9
Sprinkle with minced garlic and mix well