condiments

2 eggplants

4 persimmon peppers

condiments

vegetable oil

2 tablespoons

Red pepper

two

Sichuan pepper

10 capsule

Light soy sauce

1/2 tablespoons

salt

1/2 teaspoons

chicken essence

1?o'clock

Annual bunchy pepper

1

Practice of eggplant with green pepper

1.

The green pepper is pedicled and seeded, washed and cut into thick strips, and some people break it into pieces directly.

2.

After washing the eggplant, cut it into thick strips without peeling it.

3.

Put the pot on the fire, heat it, pour in a proper amount of vegetable oil and heat it. After the oil pan is heated, turn to low heat and simmer with dried Chili and pepper.

4.

Put the tomato strips into the pot and stir-fry over high heat. At first, the eggplant absorbs all the oil, and when it is soft, it will spit oil.

5.

Then add the green pepper and stir-fry evenly over high heat.

6.

Pour in soy sauce and stir well.

7.

Add the right amount of salt and chicken essence and stir well.

8.

Turn off the heat, take out the pan and sprinkle with millet spicy (millet spicy can be omitted)

Cooking tips

It is recommended not to peel eggplant. Its value lies in the skin. Eggplant skin contains vitamin B. Vitamin B and vitamin C are good partners. We get enough vitamin C and need the support of vitamin B in the process of metabolism.