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Fried eggplant with green pepper
How to cook fried eggplant with green pepper? After eating it, I was full of praise. Why do you eat so much? Because it is too hot this year, there has been no precipitation, so there are not many chestnuts at home. Naturally, I'll just eat it myself. So it happened to be cold these days, so my dad sent some. I think so, too. I always say that the eggplant grown at home is delicious steamed. My mother picked two this time!

Naturally, there is no steaming this time. I think frying with green peppers will be particularly delicious. When I was a child, I didn't like eggplant very much, because this food is not delicious enough without oil. At that time, the standard cooking at home really didn't give too much oil. Now because of too much oil, it tastes unhealthy!

Step one, stir-fry eggplant with green pepper. Key foods: eggplant and green pepper. Specific practice: cut the eggplant into pieces. Personally, I like to fry eggplant with lard, which smells good in salt water. It is said that the eggplant treated in this way will not lose oil, so it is recommended to fry it with some spicy green peppers for the next meal.

Step 2: Without adding some oil, pour the eggplant into the pot and slowly fry it in the water. Add proper amount of lard and soak in salt water. It is said that the eggplant treated in this way will not lose oil, so it is recommended to fry it with some spicy green peppers for the next meal. Personally, I like to fry eggplant with lard, which is very fragrant. Add a little soy sauce when the eggplant becomes soft, and finally pour in the shredded green pepper. Stir-fry until it is broken, then add salt.

Eggplant is one of the common ingredients in autumn and winter. It has comprehensive nutrition and contains protein, dietary fiber, vitamin C, vitamins and various micronutrients. In particular, the content of effective nicotinic acid is also high. Nicotinic acid can maintain the elasticity of blood vessel wall, avoid arteriosclerosis and dehiscence, and maintain the level of carbohydrate in blood. There is a substance called solanine in purple eggplant, which has a strong stimulating effect on the digestive tract. When cooking, fully heat or add a little vinegar to destroy solanine.