Eggplant is one of the few purple vegetables, and it is also a very common household vegetable on the table. Its purple skin is rich in vitamin E and vitamin P, which can not be compared with other vegetables. Alias: Luosu, cheese crisp, Kunlun melon, dwarf melon


Six eggplant
Half green pepper
A little carrot
Proper amount of salt
A spoonful of soy sauce
A spoonful of oyster sauce
A little vinegar
A little sugar
A teaspoon of starch


Step 1
Wash the eggplant, remove the stalks and cut into strips, add an appropriate amount of salt, grasp well, marinate for 10 minutes, and then squeeze out the salt water

Step 2
Peel the carrots, peel the green peppers, remove the seeds, wash, shred and prepare the juice: two tablespoons of water, one tablespoon of soy sauce, one tablespoon of oil consumption and half a teaspoon of vinegar, a little sugar and starch, stir evenly, and an appropriate amount of garlic for standby:

Step 3
In a hot pot, add an appropriate amount of oil to heat, turn to low heat, add garlic and stir fry over low heat;

Step 4
Pour in the pickled eggplant and stir fry until soft; (add a little water if it is too dry)

Step 5
Then add green pepper and carrot, stir fry evenly, pour in the adjusted juice, stir fry until the green pepper and carrot shreds are broken