Roasted Pepper and Eggplant

Name: Roasted Pepper and Eggplant
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 eggplant; 2 green pepper; 1 Red pepper; Several petals garlic; 4g salt; 10g Soy sauce; 5g Pepper oil; 10g sesame oil; 5g Sugar

by Liaonan Crab

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

[Sautéed pepper with eggplant] Let the pepper taste richer. If you praise my organic vegetables, some friends will have opinions. Why are so many friends so tender? Someone delivers it every day? I have many friends, and they are all very diligent. No, today I am sending a bag of peppers and a bag of spinach! Thank you my friends! I will definitely get the meat and invite you to have a meal another day!
Eggplants are also sent by friends. I especially like to eat them steamed. They are mixed with garlic or sesame sauce or chili oil at will. It is very enjoyable. Guan Jian is very convenient to do it, so he doesn't need to guard the stove anymore.
I still eat it with steam today, but I don’t need the sauce. I burned the chili, chopped it, and added the pepper oil. The dish is very good.
After the chili is set on fire, the taste is very special, and it is really good to eat with it! "

Ingredients

2 Eggplant
2 Green Pepper
1 Red Pepper
Several petals Garlic
4g Salt
10g Soy Sauce
5g Pepper Oil
10g Sesame Oil
5g Sugar

Roasted Pepper and Eggplant

1. Material drawing.

2. Wash the eggplant, put the whole in a cage, and steam it thoroughly. The size of the eggplant is different, and the time required is different. It must be steamed thoroughly to be delicious. It is best to steam the eggplant in advance for this dish, it is best if the eggplant is already cold when mixing.

3. The chili is sandwiched with a metal meal clip and cooked on the stove. Turn it over while burning. The surface of the chili is the best if there is a paste.