Because this year is too hot, there has been no precipitation, resulting in home chestnuts are not getting is how much, naturally, just eat by yourself is still good. So it just so happens that these days it's cooler out and my dad sent some to me. I've always said that the eggplants I planted at home are really tasty when they're steamed. This time my mom also picked two to!

Naturally, I didn't steam it this time, and thought it would be especially good to stir-fry it with green peppers. Childhood is not very like to eat eggplant, is because this kind of food reduces the oil is not tasty enough, and at that time the family standard fried a dish really will not be too much to give the oil coming. Nowadays, it is due to add too much oil to eat less healthy!

green pepper fried eggplant key food: eggplant, green pepper specific method: eggplant cut into slices, I personally love to use lard to fry eggplant, very fragrant put into the salt water soak up. I heard that this treatment after the eggplant is not too go oil, it is recommended to use some spicy green pepper to stir fry more rice dishes.

The pot does not first add a little oil to the eggplant poured in, gradually fried into the water. Add the right amount of lard, put into the salt water to soak up. I heard that this treatment after the eggplant is not too go oil, it is recommended to use some spicy green pepper to fry more rice dishes. I personally love to use lard to fry eggplant, very fragrant. After the eggplant fried soft, add a little soy sauce, and finally the green pepper wire pour in, stir fry to break the raw after the salt fresh can eat.

Eggplant is one of the fall and winter food ingredients, nutritional comprehensiveness, containing protein, dietary fiber, vitamin C, vitamins and a variety of micro-nutrients, especially the use of niacin content is also high, niacin has to maintain the elasticity of the blood vessel wall, to avoid hardening of the arteries and the role of the cracking, but also able to maintain the level of carbohydrates in the blood. In the purple skin of the eggplant there is a substance called lobelia, the digestive tract has a strong stimulating effect, cooking needs to be sufficient to heat, or add a little bit of vinegar, in order to destroy the lobelia alkaloids.