Eggplant strips, preserved egg and chili burger

Overview

I love summer the most. In addition to crayfish and food stalls, there are also a wide variety of seasonal vegetables in summer. Although I know there is no shortage of vegetables in greenhouses, the vegetable house prefers seasonal vegetables. As the saying goes, the right time and place, seasonal vegetables not only have a more vegetable flavor (vegetables should also be grounded), but are also more in line with health preservation. Summer is the time when all kinds of peppers are on the market, spicy, non-spicy, green, yellow, red, pointed, oval, fresh and dried. As a vegetable house for Chongqing people, they have a special feeling for peppers. If you don’t have peppers, you can’t eat (is it a disease?), and you don’t like spicy food. Different types of chili peppers have different effects. Some add flavor, such as Erjingtiao dried chili peppers; some add color, such as Zoupe pepper; some add flavor, such as Indian pepper. Each type of pepper has its own temperament and characteristics. In addition to peppers, there are also purple and black eggplants in the vegetable garden. Eggplant strips, eggplant cubes, eggplant cakes, and eggplant slices can be stir-fried and mixed to become a dish. I guess everyone is familiar with eggplant. Every time you take a photo, eggplant and Scissorhands are the best photo weapons. When you raise your mouth and dance Scissorhands, a happy smile will appear. The eggplant strips, preserved egg, and chili burger recommended by Cai Cai House today is bright in color and tempting to the appetite. It not only satisfies the needs of the eyes, but also opens up the taste buds. The fragrance of eggplant, the special alkaline taste of preserved eggs, and the crispness of chili are paired with Cai Caiya's homemade scallion oil. It's really delicious.

Tags

• hot dishes
• home cooking
• summer recipes
• lunch
• eggplant
• old ginger
• songhua eggs
• garlic
• red pepper
• salt
• scallion oil

Ingredients

Steps

1. 1 Prepare raw materials in advance

   

2. 2 Cut the red pepper in half, remove the inner seeds, wash and set aside; peel the eggplant, cut into strips and steam in a steamer until set aside

   

3. 3 Peel and dice the preserved eggs; cut the garlic and ginger into rice and set aside

   

4. 4 Mix the minced ginger, garlic, scallion oil, salt, steamed eggplant strips and preserved eggs and add them to the chopped red peppers before serving