Pepper eggplant is a very popular simple farmhouse meal. Actually, it's a cold eggplant. The difference between it and common cold eggplant is that the seasoning is ground into mud. This small change can make the cold eggplant taste worse by going up a storey still higher. If you have a bowl at home, you can do it. One green bean, one green pepper, four to five garlic cloves, two spoonfuls of seafood soy sauce about 50g, oil consumption of 30g, vanilla 15g, pepper 10g, a small amount of cooked sesame seeds, and a spoonful of salt and sugar, all of which can be long eggplant or round eggplant. After cleaning and peeling, you can steam in the pot.
Larger green beans can be cut into several pieces, such as tender green beans without peeling. Then break the steamed green beans into strips, put the green and red peppers aside, wash and chop them into a bowl, put the garlic cloves into a bowl, then pour in the minced chives and appropriate amount of salt and mash them. Add seafood soy sauce, oil consumption and a small amount of sugar, stir-fry the pepper with a small fire into pepper oil, and filter the pepper oil into the Chili sauce while it is hot, so that the fried pepper particles should not be poured into the torn tomato strips at last.
If you like eggplant salad, why not try this? It's definitely better than ordinary cold eggplant. This eggplant with chopped peppers is a home-cooked dish. It looks very earthy and delicious. It's best to eat without adding a drop of oil when cooking, and I don't like greasy food in summer. My grandfather likes this kind of eggplant without a drop of oil, which is completely different from nanmu eggplant.