Yuxiang Eggplant

Name: Yuxiang Eggplant
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs eggplant; 1 piece Bell pepper

by Nuan Nuan Shang

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Mr. Thulium usually doesn’t like to eat rice, but this time I used this fish-flavored eggplant bibimbap, but I ate an extra bowl of rice at once. Later, I wish I could monopolize this dish, so I could only serve white rice with cold dressing. Andrographis ate it. Finally, I would like to remind everyone that when you adjust the fish sauce, remember to adjust it a bit more, and use the vegetable juice to eat more with rice. I will adjust it less this time.

Ingredients

2 pcs Eggplant
1 piece Bell Pepper

Yuxiang Eggplant

1. Wash and peel the eggplant and cut into strips

2. Put the eggplant strips into a larger container, sprinkle a spoonful of salt, and marinate for half an hour

3. Wash and tear the green peppers quickly

4. Finely chop the green onion, ginger, and garlic, and mix the cooking wine, vinegar, soy sauce, sugar, starch and some minced green onion and ginger into juice.

5. Dry the marinated eggplant sticks and set aside

6. Put an appropriate amount of peanut oil in a pan, add a spoonful of Laoganma tempeh and a spoonful of chopped pepper to fragrant after the oil is warm, then add the chopped green onion and ginger and fry until fragrant.