1, persimmon pepper washed and drained, cut into pieces.
2: In a bowl, put Korean-style soy sauce, add 6 tablespoons of warm water and mix well.
3, persimmon pepper minced and chopped green onion in a bowl, add water diluted dashi, add appropriate amount of soy sauce, monosodium glutamate, five-spice powder.
4, and then beat two eggs, add the appropriate amount of cooking oil, mix well.
5, on the pot, high heat steaming 15 minutes can be.
Persimmon pepper is a variant of chili pepper. Because it has a variety of colors, so the name is also called "colorful pepper", less spicy or even not spicy at all, as a vegetable to eat rather than as a seasoning. Because of its bright colors, cultivated varieties are available in red, yellow, purple and other colors, so not only can they be a dish of their own, but they are also widely used as a side dish. Persimmon peppers are rich in vitamin C, radishin, vitamin B6, vitamin E and folic acid. People generally feel that after eating green peppers with a pungent flavor, the heart beats faster and the blood vessels in the skin dilate, which is why Chinese medicine believes that it, like chili peppers, warms the middle and lowers the qi, disperses cold and removes dampness. Eating persimmon peppers can also supplement vitamin C and protect your eyesight.
Eggs, also known as chicken eggs and chicken seeds, are eggs laid by hens. It has a hard shell on the outside and air chambers, egg white and yolk parts on the inside. Rich in cholesterol, nutritious, an egg weighs about 50 grams, containing 6-7 grams of protein, 5-6 grams of fat. Egg protein amino acid ratio is very suitable for human physiological needs, easy for the body to absorb, the utilization rate of up to 98% or more, high nutritional value, is one of the food often consumed by humans.