Easy to prepare meals - diced eggplant with bean paste

Overview

Many people I know don't like to eat eggplant. The reason is that they always feel that it has no taste and is difficult to cook. I don’t think so. I think whether it’s steamed eggplant, fish-flavored eggplant, or today’s dish of diced eggplant with bean paste, it’s a very good side dish! If you don’t like it, maybe it’s because it doesn’t taste good. After eating it once or twice, you never want to see it again. Eggplant has the effects of clearing away heat and stopping bleeding, reducing swelling and relieving pain; it is used for heat poisoning carbuncles, skin ulcers, mouth and tongue sores, hemorrhoids, bloody stools, epistaxis, etc. This dish of diced eggplant with bean paste is salty, spicy and very delicious. In five minutes, a hot and appetizing meal is ready. It is especially suitable for eating in such cold weather. It not only increases the appetite, but also increases the heat, making it extremely comfortable to eat.

Tags

• hot dishes
• home cooking
• vegetarian
• old man
• dinner with friends
• lunch
• eggplant
• ginger
• green chili
• onions
• red bean paste
• thirteen incense
• garlic
• red pepper
• salt

Ingredients

Steps

1. 1 Cut the eggplants into small cubes and soak them in water to prevent them from oxidizing and turning black.

   

2. 2 Cut the green and red pepper into rings or thin strips, and mince the onion, ginger, and garlic.

   

3. 3 Heat the oil in the wok and sauté the onion, ginger and garlic until fragrant.

   

4. 4 Remove the diced eggplants and drain them, then add them to the pot and stir-fry.

   

5. 5 Stir-fry until the diced eggplant becomes soft, then add the green and red chilies and stir-fry for a minute.

   

6. 6 Add appropriate amount of thirteen spices and stir-fry evenly.

   

7. 7 Add red bean paste and stir-fry until fragrant.

   

8. 8 Add salt to taste and serve.