Eggplant with chopped pepper
Overview
How to cook Eggplant with chopped pepper at home
Tags
Ingredients
Steps
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long purple eggplant, cut off the eggplant base and cut into segments of suitable length. Add steam to the steamer, add eggplant, and steam over high heat for 8 minutes. After 8 minutes, remove and let cool. (The eggplant can be penetrated by gently inserting chopsticks, and the eggplant has been steamed in place)
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large red pepper, remove seeds and stems and cut into cubes. Soak an appropriate amount of millet pepper, cut into pepper rings, and put on a plate with large red pepper dices for later use.
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Take a bowl, add an appropriate amount of salt, chicken essence, sugar, steamed fish soy sauce and balsamic vinegar, then add an appropriate amount of cold boiled water to dilute it into flavored water.
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Heat the pot, remove an appropriate amount of lard, add an appropriate amount of minced garlic, red peppercorns, millet pepper rings and chopped chili peppers, stir-fry over low heat to remove the dryness of the chili peppers, stir-fry out the sweetness and aroma of the chili peppers, and set aside.
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Cut the cooled eggplant into sections of suitable length, tear it into strips with your hands, put it in a bowl, pour in flavored water, cover the eggplant with the fried peppers, sprinkle with chopped green onion, and it's delicious.
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Finished product pictures
