How to make spicy pepper and eggplant, simple and delicious

Eggplant is an ingredient we often eat. When cooked with chili peppers, it can have a good weight-loss effect. To make spicy pepper eggplant delicious, the most important criterion is that the eggplant must be soft. Only soft eggplant can bring out its fragrance. Next, let’s take a look at how to cook hot pepper and eggplant.

1 round eggplant, 2 hot peppers, and appropriate amounts of onion, ginger and garlic. Wash the eggplant, cut it into strips, rinse it clean and soak it in light salt water for 10 minutes.

2 Chop the onion, ginger and garlic, cut the green pepper into strips, and separate the coriander stems and leaves. Separate the minced garlic into two sides. Add peppercorns in cold oil and fry until fragrant, then remove from the pan. Add chopped green onion, ginger and garlic in a small dish and stir-fry until fragrant.

3 Add eggplant and add appropriate amount of salt during the stir-fry process. When the eggplant becomes soft, add a small amount of rice wine and a little boiling water, cover and simmer for a while. Add green pepper shreds and coriander stems, stir-fry until cooked, then add a little light soy sauce to season. Finally, add coriander leaves and another portion of minced garlic, stir well and remove from the pan.

4 tips: 1. It is best not to peel the eggplant as it is more nutritious. 2. Add a little rice wine to enhance the flavor.

5 Let’s talk about eggplant first. When I was a child, my impression of eggplant-related dishes were all delicious, such as eggplant boxes, cold steamed eggplant, eggplant and tomato noodles, etc.

6 To make delicious eggplant dishes, the first criterion is that it has to be soft. In the past, eggplants were easy to cook until soft and had an eggplant aroma. However, the eggplants you buy now are often hard and will not become soft even after long cooking, so I seldom cook eggplant dishes.

7 That day I saw eggplants marked as from Xinjiang on the package in the supermarket. I had just been to Xinjiang, and I had a feeling that fruits and vegetables from Xinjiang were always tastier, so I bought them decisively. Sure enough, the tender skin broke easily when pinched, and the core was completely seedless. I quickly made a dish of eggplant with spicy peppers that I hadn’t eaten for many years to satisfy my craving.