How to make eggplant casserole

Only when we see food that is colorful, fragrant and delicious will our appetite be aroused. So to make the food colorful, fragrant and delicious, of course we must practice cooking frequently to improve our cooking skills. Today, the editor will provide you with an opportunity to cook. Come and learn how to make eggplant in casserole!

1. Remove both ends of the eggplant, wash and drain, do not cut it. Put a little oil in the pan, put the whole eggplant in the pan and fry it, fry one side and then the other side, fry all four sides, until the eggplant becomes soft. ＜As shown in the picture＞＜My mom said to fry eight sides, why did I only fry four sides＞

5.Picture above: This is the “magic weapon” to make delicious eggplant! These two are very common ingredients for making eggplant in Sichuan. The green leaf one in Sichuan is called: Mujiangcai (the old people in our place say that eating it can relieve gas, which is suitable for me). The white one in Sichuan is called: Kujiao (with an erhua sound), which is in the same category as garlic and shallots! Bitter茭 can clear away heat and detoxify! Elderly people in Sichuan say that eggplant is poisonous, so they always add bitter water chestnuts when cooking eggplant. Eggplant will taste so much better if you add these two ingredients!

6. Picture above: There are a lot of Ligusticum chuanxiong in Luzhou, Sichuan, and it is easy to grow, so it can be found in some gardens in the city, so there is no need to buy it! Haha, the eggplants I used this time were picked by my mom from the garden downstairs! Ligusticum chuanxiong is commonly used in our place. It is also used in tofu rice in Sichuan. After being cut into small pieces, it is put in chili water. It is very fragrant!

In fact, it is not particularly difficult to cook good dishes. It just requires effort. According to the above steps, prepare the ingredients and seasonings first, and then start making this casserole eggplant