Can radish be saut ed with eggplant?

OK. Ingredients: carrots, eggplant, minced meat.

Ingredients: cooking wine, sugar, garlic, oyster sauce, soy sauce, Pixian bean paste.

Steps: 1. Mix the minced meat with an appropriate amount of cooking wine, oyster sauce and a little sesame oil and marinate for 15 minutes.

2. Cut the eggplant into cubes, peel and cut the carrots into cubes, and slice the garlic for later use.

3. Pour an appropriate amount of oil into the pan, and then add the eggplant and carrots to fry slowly until soft after the oil is hot. If you like carrots to be crunchy, add them later.

4. Stir-fry the eggplant and carrots until soft, then remove them.

5. Leave the bottom oil in the pot, add the garlic slices and stir-fry until fragrant, then stir-fry the minced meat.

6. After the minced meat changes color, spray in a little cooking wine, then pour in Pixian bean paste and an appropriate amount of oyster sauce and soy sauce and stir-fry until fragrant.

7. Put the eggplant and carrots into the pan and stir-fry to taste, and finally add an appropriate amount of sugar.

It has certain benefits for the digestive system and respiratory system, first of all, it can promote the functional peristalsis of the stomach and intestines, can promote metabolism, and can alleviate food accumulation or indigestion caused by improper diet.

Radish also has the effect of moistening the lungs and relieving cough, for people who usually have bad lungs, you can often boil radish water to drink, which is good for the lungs.

Carrots also contain high levels of vitamin B, which can increase the vitamin content in the body and reduce the occurrence of some diseases. Radish can play the role of medicine and food homology.

Carrots and eggplants can be stir-fried together.

Eggplant sautéed carrots.

Material. 250 grams of eggplant, 1 carrot, 1 clove of minced garlic, appropriate amount of minced green onion, appropriate amount of dry starch, appropriate amount of water starch, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of sugar (brown sugar is best), 1 tablespoon of vegetable oil.

Method. 1.Cut the eggplant into one-inch long hob pieces and marinate with salt for 20 minutes.

2.Cut the carrots into hob cubes, which are slightly smaller than the eggplant cubes.

3.When marinating the eggplant, do other preparations (prepare minced garlic, minced green onions; Adjust the water starch, add soy sauce and sugar, the ratio of soy sauce and sugar is 3:1, and add half of the minced green onion and minced garlic in your life).

4.Once marinated, rinse the eggplant twice with water, drain, pat it dry with a thick paper towel and put it in a dry container.

5.Sprinkle a little dry starch on the eggplant and shake so that the eggplant sticks evenly with a thin layer of starch.

6.Put two tablespoons of oil in a nonstick frying pan, heat the oil (ripple but not smoke), add the eggplant and carrots, and stir-fry.

7.On medium-low heat, work half of the finely chopped green onion and garlic, stir-fry, add a pinch of salt.

Tips. 1.If you're in a hurry, skip steps 1 and 5 (the more tender the eggplant, the better, otherwise it will taste astringent without salt).

2.Use a good non-stick pan, because the starch sticks to the pan easily3You can put more oil, the eggplant will actually spit out the oil after it is rotten, and the excess oil can be put out before adding water starch seasoning. 4.When sprinkling starch, the eggplant should be dry.

Yes, it tastes good. It is recommended to shred, preferably in some shredded peppers, the slight spicy taste is delicious. Remember to stir-fry the carrots first, then the shredded eggplant, and put the shredded peppers before removing from the pan.

Ingredients. 100g radish, 100g eggplant

Accessories. Appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce.

Steps. 1.Wash the eggplant and cut into pieces.

2.Wash the turnips, peel them and slice them.

3.Put oil in a pan and stir-fry the radish.

4.Add the eggplant and sauté together.

5.Stir-fry constantly, until the eggplant changes color.

6.Add salt and soy sauce to taste.

7.Add a little more water and sauté.

You can fry the radish first and then put the eggplant.

Wash the eggplant and cut into pieces.

2.Wash the turnips, peel them and slice them.

3.Put oil in a pan and stir-fry the radish.

4.Add the eggplant and sauté together.

5.Stir-fry constantly, until the eggplant changes color.

6.Add salt and soy sauce to taste.

7.Add a little more water and sauté.

Xiangxi. The Tribal Answer.

Yes, as long as you like that taste.

It can be stir-fried with meat.

Ingredients: 60g minced meat, 200g purple eggplant, appropriate amount of oil, appropriate amount of bean paste, appropriate amount of chopped green onion, appropriate amount of minced garlic.

1. Prepare the ingredients.

2. Cut the purple eggplant into strips and sprinkle in an appropriate amount of salt to kill the water.

3. Squeeze out the dried eggplant and fry it in a pan.

4. After frying, remove the oil control.

5. Prepare minced meat, onion and garlic.

6. Leave oil in the wok and stir-fry in the bean paste, then add minced meat and green onion and garlic and stir-fry.

7. Add a small amount of boiling water and stir-fry after adding the eggplant strips.

8. Turn off the heat after stirring well.

9. Done. <>

Eggplant can be fried with beans, and the dish stir-fried with beans and eggplant goes well with rice and goes well with rice.

1. Wash the eggplant, cut it into long strips, then soak it in water for a while, cut the chili pepper into an appropriate amount, and make the garlic into minced garlic; 2. Soak the beans, then wash them, break the beans into sections, then prepare the pot, put water in the pot, put some oil and salt, wait for the pot to boil, and then put the beans in to blanch after boiling; 3. After the oil temperature is about up, put the eggplant in it and fry it until it becomes soft, then put the beans in the oil pan and fry them until the surface is wrinkled, and then take them out to control the oil. We leave a little oil in the pot, then put the chili pepper and minced garlic in and stir-fry, then put the beans and eggplant in and stir-fry, then put a small amount of water and light soy sauce and stir-fry, then cover the lid, let them for a while, and wait for the soup to be collected.

1. Carrots and eggplants can be fried together, and the nutrients will not be lost, which is a good match;

2. Eggplant can clear heat and detoxify, rich in vitamin P, mineral iron, dietary fiber and other nutrients, with cardiovascular protection, ascorbic acid effect;

3. Carrots are rich in carrot beatenin, vitamin B6, and vitamin C, which can maintain the elasticity and physiological function of the blood vessel wall, prevent arteriosclerosis and rupture, and enhance the body's resistance;

4. Carrots and eggplants can improve human immunity, and there is no conflict of nutrients.

OK. Ingredients: 300g eggplant, 50g carrot

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of ham sausage, appropriate amount of garlic, appropriate amount of Zhuhou sauce.

1. Peel the eggplant and cut into thin slices.

2. Slice the carrots, slice the ham sausage, and mince the garlic.

3. Stir-fry garlic in hot oil in a pan.

4. Add the carrots and stir-fry.

5. Add ham sausage and stir-fry.

6. Pour in the eggplant and stir-fry.

7. Add a spoonful of Zhuhou sauce and a little water and simmer until the eggplant is cooked through.

8. Add the chopped green onions.

9. Finished products. <>

OK. Prepare the ingredients: oil, salt, soy sauce, eggplant, radish, 1, wash the eggplant, and cut it into pieces.

2. Wash the radish, peel and slice.

3. Put oil in a pan and stir-fry the radish.

4. Add the eggplant and stir-fry together.

5. Stir-fry continuously until the eggplant changes color.

6. Add an appropriate amount of salt and soy sauce to the greeting book.

7. Add a little more water and stir-fry it.

Eggplant can be stir-fried with tomatoes, peppers, diced chicken, tofu, meat, autumn pears, potatoes, green peppers, beans, and other foods. For example, the more common ones include minced eggplant, braised eggplant, braised eggplant, fried chicken with eggplant, and roasted eggplant with tofu.

Morphological characteristics: erect branched herbaceous to subshrub, up to 1 m high, twigs, petioles and peduncles are branched by 6-8-(10), flat or with short stalks of stellate hairs, twigs are mostly purple (wild ones often have skin spines), and the hairs are gradually shed as they age.

Leaves large, ovate to oblong-ovate, 8-18 cm long or longer, 5-11 cm wide or wider, apex obtuse, unequal at base, margins shallowly wavy or deeply wavy rounded, 3-7-(8) branched short and flatly stellate villi above, densely branched 7-8 long and flatly stellar villi below, lateral veins 4-5 on each side, sparsely covered with stellate villi above, denser underneath, midrib hairs identical to lateral veins (wild species have small skin spines on both sides of the midrib and lateral veins), The petiole is about centimeters long (wild with skin spines).

The flower can be conceived alone, the flower stalk is about cm long, the hair is dense, often droops after flowering, and the infertile flower scorpion tail and can conceive the flower side by side; calyx nearly bell-shaped, about centimeter in diameter or slightly larger, densely covered with stellate villi and small skin spines similar to peduncles, skin spines about 3 mm long, calyx lobes lanceolate, apex acute, inner surface sparsely covered with stellate villi, corolla spoken, outer stellate hairs dense, inner surface only sparsely covered with stellate villi at the apex of lobes, corolla tube about 2 mm long, crown eaves about cm long, lobes triangular, about 1 cm long; filaments about millimeters long, anthers about millimeters long; The ovary is rounded, the apex is densely covered with stellate hairs, the columella is 4-7 mm long, the middle below is stellate villi, and the stigma is shallowly lobed.

This species is greatly varied in the spring stage due to long-term cultivation, and the color of the flowers and the number of each part of the flowers are different, generally there are white flowers, purple flowers, 5-6-7 numbers.

The shape and size of the fruit vary greatly. The shape of the fruit is long or round, and the color is white, red, purple, etc.