Garlic, monosodium glutamate, salt, sugar and sesame oil. Chop the garlic into minced garlic; wash the eggplant and cut it into strips. Put oil in a frying pan and heat. Add garlic and stir-fry. Add salt, MSG, sugar and a little water and mix well. Place the eggplant strips on the steaming plate, pour in the fried garlic soup, put it in the steamer and steam for about five minutes. After taking out the steaming tray, sprinkle with sesame oil. One eggplant, one red pepper, one green pepper, four garlic cloves, 1/4 teaspoon soy sauce, 1 teaspoon sugar, 1/2 teaspoon mushroom extract.
Cut the eggplants into strips and soak them in cold water for 20 minutes. This saves fuel and prevents the eggplants from discoloring. Heat 2 tablespoons oil in a pan. Drain the soaked eggplant and sauté over low heat. Cover and simmer. Be sure to turn over frequently on the way to avoid getting confused. Cook until eggplant is tender. Add the green pepper, garlic and seasonings and stir-fry until the green pepper is broken into pieces. Plant an eggplant, a potato and a tomato. Salt, oil, pepper, ginger powder, thirteen spices, soy sauce. The eggplant is too long to be photographed, so just cut it into slices and put them in a bowl. Cut eggplant, potatoes and tomatoes into chunks and set aside. I love adding some tomatoes to everything I eat. The weather is sour and spicy.
Fry the potatoes on both sides. After the potatoes are browned on both sides, put them out for use and re-oil the eggplants. After frying the eggplants, pour the tomatoes and fried potatoes into the pot. Then add salt, oil, pepper, ginger powder, thirteen spices, and soy sauce to taste, add a little water and boil for 3 minutes; remove from the pan and serve on a plate, stir-fry olives, fried beans with chopped olives, fried broad beans with olives, and fried green beans with olives. Fried green beans in edible oil, using green beans and olive vegetables as the main ingredients, add blended oil, minced garlic and salt to make fried green beans. The main ingredients are 350 grams of green beans and 80 grams of olives. Accessories: a little blended oil, an appropriate amount of minced garlic, a little salt. Cut the green beans into small pieces for easier ripening and tasting. Blanch the green beans in boiling water with some salt and oil. When the green beans turn emerald green, remove and drain. Pour cooking oil into the pot. When the oil is hot, add minced garlic to make it fragrant. Add green beans to the pot and stir-fry evenly.
Finally add olive vegetables and a little water, cover the pot and cook for a while. After cooking, remove from the pot and serve on a plate. Sautéed green beans and olives. NOTE: To prevent poisoning, green beans must be cooked thoroughly. Because olive vegetables are fermented vegetables and have a salty and sour taste, there is no need to add salt. Ingredients details: broad bean rice, appropriate amount of oil, appropriate amount of salt, appropriate amount of salty and fresh taste, stir-frying technique, ten minutes, time-consuming, simple and difficult, wash the olives and prepare them. Boil the water in the pot, drain the broad bean rice and fry with olives.