Eggplant is delicious and there are many ways to make it. Eggplant can be vegetarian, that is, fried, roasted, steamed, boiled, fried, cooled and made into soup. Today, I will introduce you to a fried eggplant with green pepper. Eggplant doesn't need to be overcooked. My method is to cut the eggplant into hob shapes, then marinate it with salt for a while, wring out the water and fry it directly until it is soft. The processed eggplant does not absorb oil at all, reducing the amount of oil, and then frying with green pepper. Eggplant is soft and crisp, has the smell of green vegetables, tastes healthier and tastes good.

Stir-fried eggplant with green peppers Ingredients: 1 eggplant with long purple color, 2 green peppers, onions, garlic cloves, salt, sugar and soy sauce.

Step 1: Wash the long eggplant and cut it into hob shapes. Put it in a pot, add a spoonful of salt, grab it evenly with your hands and cook for about 3 minutes.

Step 2: clean the green pepper and cut it into pieces; Peel the onion and cut it into filaments; Peel garlic cloves and chop them into powder for later use.

Step 3: Burn the oil in the pot. When the oil temperature reaches 50%, the onion will be fragrant. Take the marinated eggplant out of the soup by hand, and then stir fry the eggplant.

Step 4: Add green peppers, add sugar, and fry eggplant and green peppers with soy sauce.

Step 5: finally, add the minced garlic, stir-fry evenly, turn off the heat and take out the pot.

Fried eggplant with green pepper is a very common home-cooked dish. Many people like to peel eggplant when they eat it. In fact, eggplant skin contains more vitamin B, green pepper contains vitamin C, and vitamin B and vitamin C are the best partners. In the process of vitamin C, the support of vitamin B is needed. Eggplant with skin helps to promote the absorption of vitamin C.

Stir-fried shredded tomato ingredients: eggplant, green pepper, onion, ginger.

Seasoning: salt, chicken essence, thirteen spices and sesame oil.

Exercise:

1 Peel eggplant and cut it into filaments with a knife.

Cut the onion into chopped green onion, cut the ginger into rhombic slices, and shred the green pepper.

3. Heat oil in the pan, and use onion and ginger in the wok. Add shredded eggplant and appropriate amount of water and stir fry. When the eggplant is almost soft, add shredded green and red peppers. Season with salt, chicken essence and thirteen spices. Stir-fry evenly. When cooked, add some sesame oil and appropriate amount of starch and stir-fry evenly.