Ingredients: pepper, eggplant, onion. Seasoning: soy sauce, vinegar, cooking wine, sugar, salt, oyster sauce, chicken essence and bean paste. Practice: Slice green pepper and cut eggplant into strips. Put more oil in the pot, heat it, add pepper and stir-fry until tiger skin appears on the surface of pepper, and take it out. Then fry the tomato strips in oil until the eggplant is soft. Leave a little oil in the pot, add onion and stir-fry until fragrant. If you like spicy food, you can fry it with bean paste. Add eggplant and pepper, stir fry, add soy sauce, a little vinegar, cooking wine, sugar and oil, stir fry evenly, add salt and chicken essence and serve.

2. Baked eggplant peppers

Ingredients: 2 eggplants, 3 peppers, dried red peppers, minced garlic vegetable oil, shredded pork and minced ginger. Sauce: about 1 teaspoon pepper, 1 teaspoon sesame oil, 1 teaspoon sugar, 1 teaspoon soy sauce, a little cooking wine and water. Practice: cut the eggplant in half, dip some starch in the incision, and cut the knife at the top. Poke a few times around the pepper with a fork to facilitate the taste. Fry eggplant and pepper until cooked. Add 50% to 60% boiling+fried pepper+Jiang Mo+minced garlic+shredded pork+fried dried red pepper+sauce+eggplant, then simmer the eggplant with the bottom of the soup, simmer with low heat, and finally sprinkle with coriander and stir fry a few times.

3. Pepper eggplant

Ingredients: eggplant 200g, 65438+ green and red pepper 0 each, proper amount of oil, salt and chicken essence. Practice: shred eggplant, shred green pepper and mince garlic. Stir-fry minced garlic and shredded eggplant in hot oil for about 1 min, and put half a bowl of water. When the eggplant becomes soft, add shredded pepper and fry for about 1 min. Season with salt and chicken essence.