Steps to stir-fry eggplant and green pepper

1: Wash the eggplant first with water, and then remove the eggplant stem from the head of the eggplant.

2: Cut the eggplant into long strips of about the same size, then put them in a basin and place them in clean water. (This step is critical to effectively prevent the eggplant strips from oxidizing and turning black and affecting the color)

3: Take out the eggplant strips and put them in a vegetable basket to drain off the excess water.

4: Wash the peppers, remove the seeds, and cut them diagonally into slices; peel the garlic and chop into minced garlic. (The main reason to remove the chili seeds is to avoid affecting the taste of the dish)

5: Heat oil in a pot, add minced garlic into the pot, stir-fry quickly until fragrant.

6: After the oil pan is heated, add enough cooking oil, then gently put the eggplant strips into the pan and stir-fry. (Fry the eggplant until it is translucent, that is, it is obviously dehydrated and will be cooked)

7: Add the green pepper and stir-fry together. After frying until raw, add an appropriate amount of salt and 1 Spoon hot sauce and continue stir-frying. (The hot sauce mainly changes the color)

8: When the eggplant and sauce are flavored, no longer transparent, and soft, you can take it out of the pot and put it on a plate, then serve it out and enjoy!

Tips

1: The skin of the eggplant can be peeled off or not, depending on the individual and the freshness of the eggplant. During the cutting process, try to cut into long strips of uniform size to facilitate cooking.

2: When roasting eggplant, you need to put enough oil in it and do not mix it with water. (Because there is still enough water in the washed and drained eggplants)

3: There are many ways to make green pepper eggplants. For those who don’t like spicy food, you can replace the peppers with bell peppers.