How to make green pepper and eggplant

The most distinctive feature of this dish, eggplant with green pepper, is its softness and fragrance, so it is also a popular dish on the dinner table. But we must remind you that stir-fried foods are very high in calories and eating too much can easily cause getting a sore throat, so it is better to eat in moderation.

1. Raw materials:

500 grams of eggplant, a few green peppers, 2 tablespoons of soy sauce, 2 teaspoons of sugar, 1 teaspoon of starch, a little vinegar, and 1 teaspoon of chicken powder.

practice:

1. Peel and wash the eggplant, cut into half-centimeter thick slices. Remove the seeds and stems of the green pepper, wash and cut into thick strips for later use.

2. Mix soy sauce, sugar, starch, vinegar, chicken powder and 2 tablespoons of water to make a sauce for later use.

3. Heat the wok, add 4 tablespoons of oil, pour in the eggplant slices and stir-fry for a few times, then turn to medium heat, cover the pot and simmer until the eggplant slices are fried soft, add the green pepper shreds, stir-fry quickly, then pour in the sauce, stir well and serve.

2. Ingredients:

Oil, ginger, garlic, pepper, chili sauce, light soy sauce, vinegar, sugar, salt, and starch.

Crafting stepsEdit

1. As shown in the raw materials picture, wash the green peppers and eggplants and set aside.

2. Dice the green pepper, cut the eggplant into dice and marinate with salt, mince the ginger and garlic, add soy sauce, vinegar, sugar and starch and water to make the sauce.

3. Heat the pan, add a little more oil, squeeze out the excess water from the eggplant, fry until soft and change color, then serve.

4. Use the remaining oil to fry peppercorns, ginger and garlic until fragrant, then add chili sauce and stir-fry until the oil turns red.

5. Add green pepper and stir-fry until cooked.

6. Add the fried eggplant and stir-fry evenly.

7. Pour in the prepared sauce and simmer on low heat for a while.

8. Turn up the heat slightly and serve when the sauce is reduced.