Accessories: onion, ginger and garlic

Seasoning: oil soy sauce vinegar chicken essence

Exercise:

Step 1: After the eggplant is pedicled, it is cut in half with a knife and then torn into strips by hand. First, the nutrition of hand-torn eggplant is not lost. Second, eggplant is uneven, and it is easy to go bad when fried.

Step 2: Pour a big bowl of soy sauce for later use.

Step 3: Make a bowl of juice. Pour soy sauce and vinegar into shredded ginger and onion, and use this wok when cooking. It tastes different.

Step 5: Immediately put the eggplant into the wok and keep stirring. Then pour the prepared soy sauce into the pot. If you can't pass the eggplant, add some water, and it is best to control the amount of eggplant just passed. Then simmer over low heat.

Step 6: When stewing, be sure to open the pot to see if the soup has been collected. You can push the eggplant with a shovel. If the eggplant is pushed smoothly, it means that the soup has not been served yet. If the eggplant is pushed up, it means that the soup is almost collected.

Step 7: Turn off the fire, add chicken essence and garlic, and stir well.

Features: the entrance is fresh but not greasy, and it will not gain weight after eating. It can be said that it is a good dish for slimming and beauty!

To click on the program video, please click:/video/vide1256869084546887.