Green Pepper Eggplant

Name: Green Pepper Eggplant
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs eggplant; 4 Bell pepper; 2 tbsp Vegetable oil; 2 pcs Dried chili; 10 capsules pepper; 1/2 tbsp Soy sauce; 1/2 teaspoon salt; a little Chicken Bouillon Powder; 1 piece Chaotian Pepper

by 18LS28xgl Scattered

4.9 (1)

Favorite

18

Difficulty

Easy

Time

10m

Serving

2

Do you know what "Luosu" is? O(∩_∩)O haha. It is what we call eggplant, and the Jiangsu and Zhejiang regions call it "Luosu". The name is quite poetic, just like our hometown called cabbage "lotus white". Speaking of eggplant, most people, especially female tubers, love and hate it. Because eggplant loves to absorb oil, but it is also super delicious. After eating greasy meat, come to the home cooking "Green Pepper Eggplant" for beauty and anti-aging. Eggplant is rich in vitamin E, and women can understand it.

Ingredients

2 pcs Eggplant
4 Bell Pepper
2 tbsp Vegetable Oil
2 pcs Dried Chili
10 capsules Pepper

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1/2 tbsp Soy Sauce

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1/2 teaspoon Salt

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a little Chicken Bouillon Powder

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1 piece Chaotian Pepper

Green Pepper Eggplant

1. Remove the stems and seeds of the green pepper, wash it, and cut it into thick strips. Someone breaks it into chunks directly.

2. After washing the eggplant, cut into thick strips without peeling it

3. Put the pot on the fire, heat it up, pour in an appropriate amount of vegetable oil and heat it up. When the oil pan is hot, turn to a low heat and use dried chili segments and Chinese pepper soy

4. Put the eggplant strips in the pot and stir-fry on high heat. At first the eggplant has absorbed all the oil, but when the eggplant is soft, it will spit oil

5. Then add green peppers and stir-fry evenly over high heat

6. Pour in the light soy sauce and stir-fry evenly

7. Add appropriate amount of salt and chicken essence, stir fry evenly

8. Turn off the heat, start the pot, sprinkle the spicy millet (you can omit the spicy millet)

Tips:
It is recommended not to peel the eggplant. Its value lies in the skin. The skin of eggplant contains vitamin B. Vitamin B and vitamin C are a good pair. We have enough vitamin C. This is the metabolic process of vitamin C. It needs the support of vitamin B.