Roasted Eggplant
1.
Wash the bell peppers, remove the stalks, and break them into pieces by hand. I think this will preserve the original nutrition of the vegetables.
2.
Minced garlic
3.
A little water starch
4.
Cut the eggplant into hob pieces and retain the skin. Of course, if you don’t like to eat the skin, you can peel it, but there are nutrients in the eggplant skin, which is better.
5.
Put the eggplant into the water starch and mix well.
6.
Pour a small amount of oil into the pot (originally more oil is needed to burn the eggplant, this is a bit inclined to fry, but the taste is very fragrant, if you are worried about being too oily, you can like me, put less oil, tend to fry) Pour the eggplant .
7.
Wait until the surface of the eggplant body is golden.
8.
Put oil in the pot, add bell peppers, stir fry, pour in some light soy sauce, sugar, and salt.
9.
When the bell peppers are almost ripe, add the eggplant, stir-fry, and finally add the minced garlic, and remove from the pan.
Tips:
It’s not the first time to make roasted eggplant. It tastes different every time, and it feels pretty good. You can share some cooking experience. Before you think delicious dishes must have good seasonings. In fact, the simpler the ingredients for cooking, you can make a homely and warm taste. Every vegetable has its own." "Character characteristics", on the premise of ensuring the taste, keeping the taste of the vegetables as much as possible is the valuable part of each dish. The so-called original taste may be the reason, a little bit of humble opinion, I will share with you!
