Is the eggplant a variation of chili peppers, and how to fry eggplant green peppers

It is very simple for people who can cook, although the method of this dish is relatively simple, but there are still people who often ask how to make fried eggplant with chili, how to make fried eggplant with chili, if you want to make this fried eggplant with chili, just look at the following practice, the chef teaches you how to cook, make fried eggplant with chili by yourself, it is absolutely economical, and Dada recipes teach you to make delicious dishes. Ingredients for stir-fried eggplant with chili: eggplant, green pepper, red pepper, onion, green onion, ginger, garlic, salt, chicken essence Preparation of fried eggplant with chili:

1. Wash and shred the eggplant and soak it in salted water; Shred green and red peppers and onions for later use; 2. Heat the pot and pour the oil, add the eggplant and fry until soft, then remove it; 3. Leave the bottom oil in the pot and cook until it is 5 hot, then stir-fry the chopped green onion, ginger slices and minced garlic until fragrant; 4. Add the green and red peppers, onions, and oiled eggplants, add salt and chicken essence and stir-fry well. Delicious tip: Shred the eggplant and immediately put it in lightly salted water to prevent oxidation and blackening; The eggplant is first stir-fried in oil, and the oil used to fry the eggplant is slightly more than that of a regular dish.

Ingredients: 2 long eggplants, 5 small green peppers, 2 cloves of garlic, 2 dried red peppers, a little Sichuan pepper, refined salt, vegetable oil, light soy sauce, monosodium glutamate

Method: Put a little more vegetable oil in the pot and boil, put the torn dried red pepper and pepper into the oil and fry the black, remove it.

Stir-fry the eggplant and garlic granules in small pieces in oil. When the eggplant starts to soften, pour in the green pepper cubes and continue to stir-fry.

Do not add water at this time).Release the soy sauce and refined salt, and sauté the eggplant until it is cooked but not soft. Finally add a little less stock or boiling water, again.

Add MSG and remove from the pan.

A plate of delicious vegetarian stir-fried eggplant is ready.

How to cook eggplant with green pepper? Cut the eggplant into pieces and steam for 5 minutes, prepare light soy sauce, aged vinegar, salt starch water, mix the juice, prepare the minced garlic and minced meat and stir-fry until fragrant, then add the eggplant and soup.

Shred the green pepper, shred the eggplant and soak it in water, then drain the water and put it on a plate, and shred the pork with salt and monosodium glutamate, and dry the starch well.

Finely chopped green onion, shredded ginger, minced garlic, light soy sauce, five-spice powder, salt, monosodium glutamate.

Put more oil in the pot, you can put more heat, put in the shredded meat and fry to change color, put in the green onion and ginger shredded five-spice powder and fry until fragrant, put in the eggplant strips or shreds after the soy sauce is hot, fry the eggplant until soft, put the shredded pepper, salt, garlic foam, and the shredded pepper is slightly soft, put MSG and stir well.

Wash the eggplant and green pepper with a knife? Put a little more oil in the pot, boil the oil temperature to more than 100 degrees, add eggplant and green pepper and fry it? Remove from the pot Leave a little oil in the pot, fry the green onions, add green peppers and eggplant to taste, add a little soy sauce, and reduce it.

It's all shredded and fried together, it's delicious.

Since you ask so, I will teach you to stir-fry a green pepper eggplant from authentic Guizhou.

1 eggplant, green chili pepper (spicy is recommended), ginger, garlic.

Eggplant, cut in half, change into strips, or slices, depending on your preference.

But be sure to cut it side, you have to put it into the water (the eggplant will turn black when exposed to air for a long time, so it must be soaked in water) green peppers, cut with an oblique knife, or directly change to large pieces. Generally, a rectangular shape is preferred.

Finely chop the ginger, pat the garlic and finely chop.

Optionally, add the meat uncovered, or shredded meat).

Heat the oil in the pan, boil the oil, add the eggplant, fry it slightly (about ten seconds, roll it, just do it) add ginger, garlic, stir-fry, and immediately put in the green peppers... Stir-fry slightly. Eight ripe green chili peppers, add salt, monosodium glutamate, stir-fry and put on a plate.

Don't put soy sauce, putting soy sauce is a failure in failure, it will only rob, the fragrance of eggplant...

ForewordEggplant is one of the few purple vegetables and a very common home-cooked vegetable on the table. Its purple skin is rich in vitamin E and vitamin P, which are incomparable to other vegetables. Eating eggplant regularly can help prevent high blood pressure, coronary heart disease, arteriosclerosis and hemorrhagic purpura.

There are many ways to eat eggplant, steaming, stir-frying, boiling, stuffing, and frying can make a delicious dish.

Ingredients: 50g chili pepper, 250g eggplant;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of monosodium glutamate.

Stir-fried eggplant with chili.

1. Prepare chili peppers and eggplants.

2Dice the peppers and eggplant.

3. Put oil in a pot, pour in the eggplant 4 and stir-fry.

5. Sauté the eggplant until eight ripe.

6 pour in the chili pepper 7 and add salt.

8. Stir-fry to taste. 9. Stir-fry the chili peppers, add monosodium glutamate and stir-fry evenly.

Tips Fried eggplant with chili, simple, spicy and delicious.

500 grams of eggplant, 2 green garlic, 3 green chilies, 1 tablespoon bean paste, appropriate amount of salt and monosodium glutamate, 1 tablespoon of water starch, 1 tablespoon of chili oil.

Production process] 1. Peel and wash the eggplant, cut it into strips 4 cm long and 1 cm thick; Wash the green garlic and cut into sections; Cut the green peppers into small pieces. 2. Heat the wok on the heat, put in 4 tablespoons of oil, pour in the eggplant strips and stir-fry a few times, add salt, bake until the water of the eggplant strips is basically dry, remove and drain the oil for later use. 3. Put the wok on the heat again, put in 3 tablespoons of oil, fry the green garlic segments, fungus and green chili pepper pieces until fragrant, pour in the eggplant strips, then season with soy sauce, thicken with water starch, pour in chili oil and fry well.

There are two ways to do this.

Stir-fried shredded eggplant with green pepper: 1 eggplant, 3 green peppers. Wash the eggplant and cut it into shreds, soak it in salted water and set aside, and cut the green pepper into shreds.

Heat the oil in the pan, drain the shredded eggplant and stir-fry until soft. Add the shredded green pepper and add a little salt to stir-fry for a while, add the shredded eggplant and stir-fry well. Finally, add an appropriate amount of salt to taste, remove from the pot and serve.

After the eggplant is cut, it is soaked in salt water to prevent discoloration and reduce the amount of oil absorption; Cooking eggplant with more oil than usual stir-frying, but shredded eggplant does not absorb as much oil as diced eggplant.

Stir-fried shredded eggplant with green pepper: 400 grams of eggplant, 100 grams of green pepper. 10 grams of grated garlic, a little chopped green onion and ginger, 3 5 tsp refined salt, 1 5 tsp monosodium glutamate, 20 g vegetable oil.

Remove the stems of the eggplant, wash it, cut it into thick strips, and soak it in water for 2 minutes. Remove the stems and seeds of the green peppers, wash them and cut them into shreds. Take a clean wok and heat it on a hot fire, pour in vegetable oil, put in the garlic paste when the oil in the pot is heated to seven or eight percent hot, stir-fry the green onion and ginger until fragrant, put in the green pepper and stir-fry until soft, add refined salt and monosodium glutamate and stir-fry evenly into the flavor, and put it on the plate.

Stir-fried shredded eggplant with green pepper: 2 3 long eggplants, a little garlic, 4 green peppers (or 2 tomatoes), salt, chicken essence, and a little soy sauce. Peel and shred the eggplant, the eggplant shreds should be washed in the water several times, you will find that the water has turned yellow, soak in water after washing and set aside to prevent the eggplant from turning yellow.

Cut the garlic into slices, do not chop into minced garlic, shred the green pepper and put it on a plate for later use (you can also use tomato slices instead).

Pour oil into the pan, the amount is a little more than the usual stir-fry other dishes, although the eggplant is very absorbent, but also spit oil. When the oil is hot, add green peppers and garlic and stir-fry, so that the green peppers are not so spicy, which is very suitable for me who does not like spicy food. Then put in the drained eggplant shreds and fry them over high heat, only the high-heat eggplant is not easy to get out of the water, and it is easier to become soft.

Stir-fry slowly until the shredded eggplant softens and begins to spit out oil, which is when the shredded eggplant is shiny and the color is very good.

At this time, add a little salt and soy sauce, stir-fry for a few seconds, and then add the chicken essence to get out of the pot. If you use tomatoes instead of green peppers, you need to add tomato slices after the tomato shreds become soft, so that the color of the fried is more beautiful, red and green, and the taste has a little sour taste of tomatoes, which is more delicious.

Ingredients: minced meat, eggplant, green and red peppers, dried chilies, garlic. Green onion, salt, monosodium glutamate, pepper Steps: 1. Wash all kinds of materials that need to be cleaned first.

2. Pat the garlic into minced garlic, not very rotten kind, chopped, dried chili peppers, green onions into minced pieces, eggplant and green and red peppers cut into strips, index finger size.

3. First put the eggplant and green and red pepper in oil (dip some flour and fry before oiling, I advocate steaming the eggplant for 8 years), or steam the eggplant, about 20 minutes, put soy sauce, salt, monosodium glutamate, a little pepper, oil, corn starch, and marinate for ten minutes (it can be based on how many dishes are put in enough flavor at a time).

4. Put more oil in the pot (the eggplant itself absorbs oil), wait for the oil to heat and stir-fry the garlic first, then put the dried chili pepper and minced meat (the minced meat should not be very broken, diced meat or shredded meat can be, depending on what you like, the kind of fat meat that needs to be a little fat), after stir-frying almost (the minced meat turns white), add the green and red peppers and eggplant and stir-fry, put in the minced green onion, and get out of the pot.

Stir-fry the peppers first, then pour in the eggplants and stir-fry them together.

Wash the eggplant, beat the skin, break it into hob pieces, and marinate it with a little fine salt for a while;

Wash the peppers and break them into pieces about the size of the eggplant;

Wash the potatoes, beat the skin, and cut them into pieces of the right size;

Ginger and shallots minced, water starch, Sichuan pepper powder, light soy sauce, monosodium glutamate.

Fry the potato cubes and eggplant cubes separately and golden brown.

Add oil to the pot, heat the oil and the green onion and ginger in the pot, stir-fry the pepper at the tip, add potatoes and eggplant to the four ripe, stir-fry the broth, add light soy sauce, refined salt, monosodium glutamate, stir-fry well, and the water starch hooks the thin crystal thickener. Serve.

Eggplant, chili, shredded and shredded meat stir-fried.

Eggplant 30 (1, 2, 3) 18 (kg).

Pepper 18 2 3 12 (kg).

Pepper X, Eggplant Y

then, x=2 3y

x+y=30

Find the weight of x and y respectively for the pepper and eggplant. For your own good, I won't give a specific number.

Let the eggplant be x, and the weight of the pepper is 2 3 of the eggplant, so the pepper = 2 3 of x, so it is 2x 3 eggplant + pepper for a total of 30 kg, that is, x + 2x 3 = 30 5x = 90 x = 18 kg.

Pepper = 18 of 2 3 So it is equal to 18 times 2 3 = 12 kg so pepper 12 kg and eggplant 18 kg.

Thank you for adopting.

Solution: Let the eggplant weigh x kilograms.

then x+2 3x=30

The solution is x=18

then pepper is 2 3x=2 3x18=12

A: 12 kg of pepper and 18 kg of eggplant.

If you don't understand, you can ask!

Thank you!!!

Eggplant x kg x+2 3x=30 x=18

18 kg of eggplant, 12 kg of pepper.

Eggplant; Two-thirds plus one equals five-thirds and thirty divided by five-thirds equals eighteen.

Chili pepper; Eighteen two-thirds equals twelve.