How to make chopped pepper and eggplant puree

Most diseases and cancers are closely related to our diet, so for the sake of health, we must pay attention to this aspect of diet. For the sake of your health, stop eating out so often. For the sake of health, I would rather spend more time doing it myself. In order to help you do it more smoothly, I will first introduce the method of making chopped pepper and eggplant puree.

1.Material map.

2. Wash the eggplants, cut them into quarters and place them in a steamer. Steam over high heat for twenty minutes.

3. Add 10 ml of light soy sauce to the chopped pepper.

4. Add 5 ml of Sichuan pepper oil. Add appropriate amount of sesame oil. A little sugar.

5. Take out the steamed eggplant and let it cool.

6. Tear off the eggplant skin and mash it into paste with a spoon.

7. Serve on a plate.

8. Pour the prepared sauce on top. Serve immediately.

Delicious food is tempting, but only when you make it yourself can you understand its true value. As for everyone, after understanding the method of making chopped pepper and eggplant puree, I believe most people will try it themselves.