Eggplant with red pepper

Overview

Lei pepper eggplant comes from a folk dish that is very popular in Hunan, Sichuan, Guizhou and other places - Lei means to beat or pound. The peppered eggplant is steamed, and steamed eggplant can retain all the nutrients in the eggplant to the greatest extent, retain the original fragrance and tenderness of the eggplant, and remove the bitter taste of the eggplant. While it is hot, drizzle with various seasonings, olive oil, and sesame oil. It tastes sour and spicy, and is an appetizing and healthy cold dish.

Tags

• home cooking
• quick dishes
• summer recipes
• cooked sesame seeds
• coriander
• green pepper
• long eggplant
• oil
• oyster sauce
• steamed fish with soy sauce
• zanthoxylum bungeanum
• garlic
• red pepper
• salt

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Cut the long eggplant into large chunks.

   

3. 3 Add water to the steamer and steam the sliced eggplant for 20 minutes.

   

4. 4 Chop the green and red chili peppers and mash them with a garlic hammer in a bowl.

   

5. 5 Add the chopped garlic and continue to mash. (You can use more garlic).

   

6. 6 Pounded green and red chili peppers and garlic.

   

7. 7 Let the steamed eggplant cool.

   

8. 8 Tear the cooled eggplant into strips with your hands and set aside.

   

9. 9 Add salt, 2 tablespoons steamed fish soy sauce, sugar, 1 tablespoon oyster sauce, and minced coriander to the pounded green and red peppers and garlic.

   

10. 10 Heat the oil in a wok over low heat and sauté the peppercorns until fragrant.

    

11. 11 Pour the Sichuan pepper oil over the peppers and sprinkle some cooked sesame seeds.

    

12. 12 Pour the mixed pepper juice onto the eggplant strips and stir evenly when eating.