[Flavor roasted pepper mixed with eggplant] Roasted pepper mixed with eggplant is a very classic home-cooked cold dish and one of the most suitable appetizers in summer. Pepper has a general flavor after baking, and its cold eggplant has upgraded the taste to a higher level. Friends who do it can try it. Simple and delicious, it only takes a short time to meet the delicious taste of fresh spicy garlic.

Main ingredients: 2 long eggplants, 2 green peppers, red peppers 1 piece, auxiliary materials: appropriate amount of salt, 3 cloves of garlic, scallion oil 1 teaspoon, chicken essence 1 teaspoon, balsam 1 teaspoon.

first step

1. Peel all the long eggplants in half, and then cut them into thin strips (there are old people in my family, and eggplants can be peeled without peeling).

Second step

2. Cut into pieces until the chopsticks are cut off.

Third step

3. Cut the other side with an oblique knife.

Fourth step

4. Cut it up and put it on a plate.

Step five

5. Steam in the pot for ten minutes.

Step 6

6. Adjust the juice, cut the garlic into powder and stir with soy sauce, vinegar, salt, sugar and spiced powder.

Step 7

12. Add shredded pepper, drizzle with sauerkraut soup and mix well.

Cooking tips

1: After the eggplant is steamed and cooled, you must squeeze out some water by hand, so as to absorb the soup and taste it. 2: This dish is slightly spicy. Parents who like spicy food can add some pickled peppers and chopped peppers to adjust their tastes according to their own tastes. 3. Eggplant itself is sweet, and no sugar is needed.