Eggplant with pepper(lei jiao qie zi )

Eggplant with pepper

Introduction:

"Leijiao eggplant comes from a popular folk dish in Hunan, Sichuan, Guizhou and other places - leijiao means beating and mashing. Pepper eggplant is steamed, and steamed eggplant can maximize the retention of all the nutrients inside the eggplant, to retain the original tender eggplant, but also to remove the bitter taste of eggplant, while hot, drench with a variety of spices, olive oil, sesame oil. It tastes hot and sour. It's an appetizer and a healthy salad

Production steps:

Step 1: prepare materials.

Step 2: cut the eggplant into large pieces.

Step 3: add water to the steamer and steam the eggplant for 20 minutes.

Step 4: chop the green and red peppers, put them in a bowl and mash them with a garlic hammer.

Step 5: Chop garlic and add it in. Continue to mash. You can have more garlic.

Step 6: mashed green pepper and garlic.

Step 7: cool the steamed eggplant.

Step 8: tear the eggplant into strips by hand.

Step 9: add salt, 2 tbsp steamed fish soy sauce, 1 tbsp sugar, 1 tbsp oyster sauce and coriander powder to the mashed green pepper and garlic.

Step 10: put the bottom oil in the frying pan and stir fry the peppercorns in low heat.

Step 11: pour zanthoxylum oil on the pepper and sprinkle some cooked sesame seeds.

Step 12: pour the mixed pepper juice on the eggplant strips and stir evenly when eating.

Materials required:

Long eggplant: 2

Red pepper: 2

Green pepper: 1

Garlic: 6 petals

Steamed fish and soy sauce: 2 tbsp

Coriander: moderate

Oyster sauce: 1 tbsp

Salt: right amount

Zanthoxylum bungeanum: right amount

Cooked sesame: right amount

Oil: right amount

Note: the key to pepper eggplant is pepper sauce, that is, mash green and red pepper and garlic into mashed mud.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Lei Jiao Qie Zi