How to cook eggplant and pepper stew

Eggplant is a vegetable that we often eat in our lives. It tastes good and is rich in nutrients. It is especially suitable for women to eat every day because eggplant has good antioxidant function and can delay skin aging. There are many ways to cook eggplant, and it can also be stewed with peppers, which is a good choice for people who like spicy food. The method of stewing eggplant and peppers is relatively simple. You can add various seasonings according to your preference.

Eggplant and Green Pepper Stew

Ingredients: 250g eggplant, 250g pepper

Accessories: 5g salt, 5g sugar, 50g cooking oil

practice

1. Cut the pepper into slices.

2. Cut the eggplant into slices.

3. Heat 25 grams of oil in a pan and stir-fry the peppers until they are 70% cooked.

4. Heat 25 grams of oil in another pan and stir-fry the eggplant.

5. Stir-fry until half cooked, add appropriate amount of water and cook for three minutes.

6. Then pour in the chili peppers, add appropriate amounts of salt and sugar, and cook for another two minutes.

Stewed Eggplant and Peppers

Ingredients

Five eggplants and two peppers

400g minced meat, a little onion, ginger and garlic

A little soy sauce 2g sugar

A pinch of salt 1g 13 spices

Starch 2g

Cooking Steps

Step 1

Use chopped green onion for meat filling. Salt. Thirteen spices. Marinate in soy sauce for a while. Stir well. Don't be too salty.

Step 2

As shown in the picture. Cut the eggplant into vertical strips but don't cut through. Use chopsticks to stuff the marinated meat filling in. Cut the chili root into a circle. Grab the stem and twist it. The chili core came out. Stuff the peppers with meat.

Step 3

Warm the pan and cool the oil. Saute the pan with scallions and garlic.

Step 4

It is best to fry the eggplant and peppers on both sides. But I hate the oil splashing everywhere. Just didn’t fry it. Eat the same.

Step 5

soy sauce. sugar. Salt. ginger. Thirteen spices. After releasing it. Cover and simmer for 10 minutes. Then add hot water and simmer until it is cooked to your desired softness. I don't like eating soft and mushy food. About 15 minutes.

Step 6

After taking out the eggplant. Pour some starch into the water. Pour into soup. Can make the soup thicker. It’s okay not to let go.

Step 7

After the soup is cooked, pour it over the eggplant. You can eat it now.