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一、茄子芝芝的真名叫什么

茄子，又称“茄”，别称“落苏”，是为数不多的紫色蔬菜之一，也是餐桌上十分常见的家常蔬菜。江浙人称为落苏，两广人称为矮瓜，是茄科茄属一年生草本植物，热带为多年生。其结出的果实可食用，颜色多为紫色或紫黑色，也有淡绿色或白色品种，形状上也有圆形、椭圆、梨形等各种。茄子是一种典型的蔬菜，根据品种的不同，用法多样。茄子对疾病的康复具有相当高的价值，而对生命力的提高属于有效范围。

二、豆角烧茄子的英文解说

Materials: beans, eggplant, chili, diced green onion, garlic, ginger, salt, monosodium glutamate. Material is very simple, first beans washed, stripped of the old cut into 6 cm after tendon section looks spare, this is also the eggplant cut into, but used to cut into pieces hob cut out.
Practices:
1, the eggplant is due to the pot when the oil pan at the same time they will soon have released the oil, so will be very greasy. Strategy is to cut eggplant in salt water flooded into the 10-minutes, so not only will be flooded out of the water, but also to remove the eggplant of toxins, you will notice hydroplaning off salt water into the brown sugar color. 2, the pot of water to a boil, add beans to cut, over the water a few minutes, put in cold water poured picked up for next click.
3, the pan put oil, Liucheng hot chili after the blow out into the scent, then stir into the late Cong Jiangsuan few. 4, stir into the beans to change color, then add salt and then stir about 1 minute. (Comparison is not easy as tasty bean, it put some salts can be early to guarantee refined taste) 5, speeding to last into eggplant color soft, ripe (these times depending on personal taste then add a little salt) hash out a little water MSG pot transfer to a plate.
Note: 1, stir beans must be cooked, otherwise the risk of food poisoning. Here to tell you a trick: the color green beans when raw; once they become soft yellow-green and to note already here.

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