How to do egg fried eggplant with colored peppers, not greasy and not greasy flavor, really the more you eat, the more you want to eat it?

Today we share a delicious fried eggplant. Seasonings colorful, flavor, the key is not at all greasy feeling, can be said to be the more you eat the more you love to eat. Eggplant, a very magical ingredients, although it is a vegetable fruit, but cooking with care can also make the texture of meat food. We all know that the practice of eggplant meat with all appropriate, whether fried, burned, steamed, boiled, fried, mixed coleslaw these, no can not do, only can not think of.

The outer skin of the eggplant is a rare blue-purple color that contains a lot of proanthocyanidins, so try to eat it with the skin on. The internal structure of the eggplant material is soft, body cells and tissue cells in the middle there are many gaps, honeycomb, so very de-oiled. This is why it has a meat-like texture after being cooked or fried for a long period of time at high temperatures.

However, today we are going to recommend a less oily way of doing it, with the addition of eggs and colored peppers. This is a match, not only comprehensive nutrition, and the taste is more colorful, taste is very very good! Egg pepper fried eggplant in advance to prepare ingredients: eggplant, pepper, raw eggs, garlic, small onions, soybean paste, vegetable oil, soy sauce, salt, MSG practice is as follows:

first step

first in advance to prepare two long thin eggplant, 2 eggs, 1 red pepper. (Eggplant can also be changed to other kinds, but should choose thin skin) eggplant clean, slightly control a drained water. Cut them into cubes, place them in a large bowl, toss with some salt and leave to marinate for 15 minutes.

Step 2

Place the marinated eggplants on a steamer tray and steam for 15 minutes, until tender. Squeeze the steamed eggplants vigorously and put them on a plate to set aside; remove the colored peppers and cut them into thick julienne strips; make an egg wash out of the raw eggs; and chop enough minced garlic and 1 tablespoon of the bean paste in advance.

Step 3

Prepare a wok in advance, first pour a moderate amount of vegetable oil into the wok. Then pour in a little minced garlic and stir-fry to bring out the flavor, then pour the colored peppers into the wok, push the fried peppers to the side of the wok, then pour in the egg mixture and scramble the egg pieces. Add the bean paste first, stir fry the flavor later, then stir fry your ingredients well.

Step 4

Pour the eggplant into the wok, add the right amount of soy sauce, then pour in a little bit of cold water and stir-fry again. Pour the remaining garlic paste into the pot, then add the right amount of salt and MSG modification, and finally stir fry well. Sample the eggplants and sprinkle some green onions on the plate. A brightly colored, fragrant eggplant is ready! And beautiful and delicious, the flavor is particularly great!