Spicy pepper and eggplant noodles
Overview
Master likes to eat hot peppers, so I’m going to make hot pepper and eggplant noodles this morning. Baidu Nutritional Effects: 1. Chili peppers are rich in vitamin C, which can control heart disease and coronary arteriosclerosis, and lower cholesterol; they contain more antioxidants, which can prevent cancer and other chronic diseases; they contain a special substance that can accelerate metabolism to achieve a significant effect of burning body fat, thus playing a role in weight loss. This substance can also promote hormone secretion, has a good beauty and health care effect on the skin, and is a tonic for women. 2. Eggplant has good effects in reducing hyperlipidemia and hypertension, protecting cardiovascular and ascorbic acid; preventing and treating gastric cancer; anti-aging; eggplant is rich in protein, fat, carbohydrates, vitamins and a variety of minerals, especially vitamin P. It has the effect of clearing heat and stopping bleeding, reducing swelling and relieving pain; eggplant contains saponin, which can promote the synthesis of protein, lipids and calculations, improve oxygen supply, improve blood flow, prevent thrombosis, and improve immunity. Additionally, this ingredient is commonly used in medicine to lower cholesterol in the body.
Tags
Ingredients
Steps
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Prepare the ingredients, wash and cut the peppers and eggplants separately and dry them. Heat the pot, add oil, add pepper and stir-fry.
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Steam the eggplant on the egg cooker.
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Stir-fry the pepper for a while, then add the steamed eggplant and stir-fry.
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Cook the noodles in another pot. When the noodles are about 7-8 minutes old, take them out, put them into cold water, and then drain them.
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Add water, light soy sauce, and salt to the pepper eggplant, cook thoroughly, turn off the heat, add the drained noodles and mix well.
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Plate it!
