Roasted Pepper Eggplant
1.
Wash the eggplant and cut into long slices 0.5 cm thick.
2.
Put the eggplants in a steamer and steam them over high heat.
3.
Fry the two jingtiao until the surface is slightly burnt into tiger skin, remove and cut into long sections.
4.
Mince the ginger and garlic, pour oil in the pot and heat until 7 is mature, add the minced ginger and garlic and saute.
5.
Stir-fry the peppers briefly, add soy sauce, sugar, and salt to taste, and serve.
6.
Spread the steamed eggplant slices on a cutting board, put Sanshengchuan tiger skin green peppers on it, and spread evenly.
7.
Take the pepper section, wrap it with eggplant slices, and roll it into a roll.
8.
Installed, and you're done.
Tips:
Eggplant should be steamed, which can retain the nutrition and tenderness of the eggplant to the greatest extent, and can also remove the bitter taste. Coat the surface of the steamed eggplant evenly with Sanshengchuan Tiger Skin Green Pepper Sauce, which is sweet, fresh and spicy. Put the Erjingtiao of the roasted pepper in it, the roasted pepper with a slight pepper aroma is matched with the soft eggplant in the sauce, which can be said to be perfect.
