Eggplant with chopped pepper(duo jiao qie zi )

Eggplant with chopped pepper

Introduction:

"My husband has been thinking about eating chopped peppers since he made them. When he comes to dinner, he asks if the chopped peppers can be eaten? My husband, who loves to eat chili, was a little too anxious. Finally, he waited until a week. He took out the chopped chili and smelled the fragrance of chili as soon as he opened it. He tasted it. It was spicy, crisp and tender, with a little smell of garlic. When he saw it, he came to taste it in a hurry. After tasting it, he said, "let's cook today. It's too appetizing. Look at the refrigerator, there's only eggplant. If you haven't made chopped chili eggplant, just try it." Do not see delicious, who knows, after the cooking, the taste is really much better than baked eggplant!!! Eggplant skin contains vitamin B. vitamin B and vitamin C are a good partner. We have enough vitamin C, which needs vitamin B support in the process of vitamin C metabolism. In addition, eggplant has the function of clearing away cancer fever. Benefits of eating eggplant: 1. Protect cardiovascular and ascorbic acid: eggplant is rich in vitamin P, which can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent microvascular rupture and bleeding, and maintain normal cardiovascular function. In addition, eggplant has the effect of preventing scurvy and promoting wound healing. 2. Prevention and treatment of gastric cancer: eggplant contains solanine, which can inhibit the proliferation of digestive system tumors, and has a certain effect on the prevention and treatment of gastric cancer. In addition, eggplant has the function of clearing away cancer fever. 3. Anti aging: eggplant contains vitamin E, has the function of preventing bleeding and anti-aging, often eat eggplant, can make the blood cholesterol level will not increase, to delay human aging has positive significance

Production steps:

Step 1: fresh eggplant oil, sweet pepper flavor

Step 2: cut the eggplant into pieces

Step 3: soak in light salt water for 10 minutes, remove and drain the water

Step 4: wash the scallion and cut it into small pieces

Step 5: put a little oil in the hot pot, heat the oil and add eggplant

Step 6: Fry slowly over low heat until the eggplant is cooked;

Step 7: pour a little oil into the pot, add pepper and minced garlic and saute until fragrant

Step 8: chop the pepper and stir fry the red oil;

Step 9: put the eggplant in the water

Step 10: stir well,

Step 11: sugar, taste fresh, and pour in a little water simmer for a while taste, until the soup dry

Step 12: Sprinkle onion oil on the pot.

Materials required:

Eggplant: moderate

Chopped pepper: right amount

Garlic: right amount

Sugar: right amount

Taste grade fresh: moderate

Zanthoxylum bungeanum: right amount

Shallot: moderate

Salt: right amount

Oil: right amount

Sesame oil: appropriate amount

Note: soaking in light salt water for 10 minutes can reduce the oil absorption of eggplant. Steaming eggplant soft before cooking will not absorb a lot of oil. Because chopped pepper is salty, you don't need to add salt. You can also taste it first and then add salt

Production difficulty: simple

Technology: stir fry

Production time: three quarters of an hour

Taste: medium spicy

Chinese PinYin : Duo Jiao Qie Zi