The authentic way of pepper eggplant, the home practice of pepper eggplant How to make pepper eggpla

Methods of work. Wash the eggplant, remove the stem, cut it into a diamond-shaped knife, put it in the steamer basket to cook, put it in the steamer and steam it for 20 minutes, after steaming, take out the soup from the eggplant plate, slice the eggplant and dry, slice the green and red peppers, mash the garlic, and put the green and red peppers and garlic together in the garlic mortar.

Add a pinch of salt, mash, wash the coriander, cut into powder and put it in the chili paste, add salt, sugar, a tablespoon of oil, add 2 tablespoons of steamed fish and soy sauce, add 25g of cold olive oil to the pot, and add an appropriate amount of pepper, fry over low heat until the chili is fragrant and dark brown, pour the oil into the chili paste with a sieve while it is hot, and stir well to form a chili paste. Pour the chili sauce into the eggplant and sprinkle with coriander.

Note: The key to rolling chili eggplant is to roll the chili sauce, which is to mash the green and red peppers and garlic into a paste.

1.Clears away heat and relieves heat.

Eggplant is a cold food, which has the effect of clearing heat and invigorating blood, reducing swelling and relieving pain. Eating it in summer helps to clear away heat and relieve heat, especially for people who are prone to prickly heat. Insist on taking steamed eggplant every day, and long-term use will cause internal hemorrhoids to bleed and improve constipation.

2.Lowers blood lipids and blood pressure.

Eggplant contains saponins, which have the functions of protecting the liver and lowering blood cholesterol, promoting the synthesis of proteins, lipids and nucleic acids in the body, improving the body's oxygen supply function and blood flow, and enhancing immunity.

3.Cardiovascular protection.

Eggplant contains vitamin P, which can prevent vitamin C from being destroyed, protect and enhance the elasticity of the capillary wall, enhance the body's cellular immunity, reduce the fragility and permeability of capillaries, prevent blood vessel rupture, and protect the normal cardiovascular system.

Method. Wash the eggplant and remove the stem, cut the diamond-shaped flower knife, boil the water in the steamer, put the eggplant into the steamer and steam for 20 minutes, after steaming, take out the soup that drains the eggplant plate, dry the eggplant slices, slice the green and red peppers, break the garlic, and put the green and red peppers and garlic into the garlic mortar together.

Put in a little salt, pound it, wash the coriander, cut it into minced pieces and put it in the pepper paste, add salt, sugar, a tablespoon of oil, add 2 tablespoons of steamed fish soy sauce, put 25 grams of cold olive oil into the pot and throw in an appropriate amount of peppercorns, fry them over low heat until the peppercorns are fragrant and dark brown, pour the oil into the pepper puree while they are hot, stir well to make pepper sauce, pour the pepper sauce into the eggplant, and sprinkle the coriander.

Precautions: The key to pepper eggplant is pepper sauce, that is, to mash green and red peppers and garlic into a puree.

1.Clears away heat and relieves heat.

Eggplant is a cold food, has the effect of clearing heat and invigorating blood, reducing swelling and relieving pain, eating in summer, helping to clear heat and relieve heat, especially suitable for people who are prone to prickly heat; Insist on taking steamed eggplant every day, and in the long run, it will have the effect of internal hemorrhoidal bleeding and improve constipation.

2.Lowering lipids and blood pressure.

Eggplant contains saponin, which has the effect of protecting the liver and reducing blood cholesterol in the body, can promote the synthesis of proteins, lipids and nucleic acids in the body, improve the body's oxygen supply function and blood flow, and improve immunity.

3.Protects the cardiovascular system.

Eggplant contains vitamin P, which can prevent vitamin C from being destroyed, protect and strengthen the elasticity of capillary walls, enhance human cell immunity, reduce capillary fragility and permeability, prevent blood vessel rupture, and protect cardiovascular normalcy.

1. 1 long eggplant, 2 red peppers, 3 green peppers, an appropriate amount of olive oil, an appropriate amount of salt, an appropriate amount of steamed fish soy sauce, an appropriate amount of sugar, an appropriate amount of oyster sauce, an appropriate amount of Sichuan pepper, an appropriate amount of coriander, and 4 cloves of garlic.

2. Wash the eggplant and remove the stem, and cut the diamond-shaped flower knife. Put the eggplant in the steamer and steam for 20 minutes, then take out the soup in the eggplant plate and let the eggplant slices cool. Slice the green and red peppers and crack the garlic.

Green and red peppers and garlic are added to the garlic mortar. Add a pinch of salt and mash into a puree.

3. Wash the coriander, cut it into minced pieces and put it in the pepper paste. Add salt, sugar, and a tablespoon of oil. Add 2 tablespoons of steamed fish soy sauce.

Add 25 grams of cold olive oil to the pot and throw in an appropriate amount of Sichuan peppercorns, and fry them over low heat until the peppercorns are fragrant and dark brown. Pour the oil Li Jin into the chili paste while it is hot, stir well to make a pepper sauce, pour the pepper sauce into the eggplant, and sprinkle the coriander.

Pepper eggplant. Ingredients: 2 long eggplants, 4 screw peppers, more than 10 small tomatoes, 10 grams of light soy sauce, 5 grams of oyster sauce, 5 grams of balsamic vinegar, a little sesame oil, a little salt, three cloves of garlic, a small piece of ginger, 5 grams of tempeh, and a little cooked sesame seeds.

Preparation of the ingredients, crack the eggplant, and pat the peppers.

2. Put the eggplant, pepper and baby tomatoes into the baking tray, put them in the middle of the oven, top and bottom heat, 200 degrees, and bake for about 20 minutes.

3. Put the roasted eggplant, pepper and small tomatoes into a container for pounding garlic, add chopped ginger and garlic, add light soy sauce, oyster sauce, balsamic vinegar, sesame oil, tempeh, a little salt, mix and mash.

4. Sprinkle with some chopped green onions, chopped Chaotian pepper for decoration, and sprinkle some cooked sesame seeds on the surface.

Ingredients. Ingredients.

Eggplant. 2 roots.

Green chili peppers. 3 roots.

Preserved egg. One.

Accessories. Oyster sauce.

0 to taste. Light soy sauce.

0 to taste. Oil.

0 to taste. Salt.

0 to taste. Steps.

1.Preserved eggs, chili peppers, and ginger ready.

2.Steam the eggplant in the pot for 10 minutes and cook (it can be easily inserted with chopsticks to cook) 3Hot fried chili, ginger, preserved eggs.

4.In a deep bowl, pour the fried ingredients into the eggplant while hot, add salt, oyster sauce and light soy sauce.

5.Use a spoon to press and mash all the ingredients. If you don't have a ringing vessel, it's okay to use this if you are wronged.

Tips: The green chili peppers are not so spicy when fried, and I forgot to add some cooked sesame seeds to enhance the flavor.

Ingredients: 1 round eggplant, 20g red pickled pepper.

Excipients: appropriate amount of sesame oil, appropriate amount of salt, 2g of sugar, 15ml of fresh shellfish, 5ml of balsamic vinegar, 1 green pepper, 4 garlic cloves.

The preparation of pepper eggplant.

1. Prepare all the ingredients.

2. Wash the eggplant and cut into long strips.

3. Bring water to a boil in the steamer and add the eggplant.

4. Steam over high heat for 15 minutes.

5. Mash the garlic cloves with garlic mortar.

6. Add the chopped green pepper and pickled pepper to continue.

7. After mashing all the ingredients, add a little sugar, salt, fresh shellfish, balsamic vinegar and sesame oil.

8. Stir well to make a pepper sauce.

9. Take out the steamed eggplant to control the excess water.

10. After plating, add the pepper sauce and serve.

11. a finished product.

Ingredients: 3 preserved eggs.

Green pepper 2 pcs.

2 small strips of eggplant.

Sesame oil 1 teaspoon.

2 tablespoons cold vinegar.

Light soy sauce 2 scoops.

1 scoop of sesame oil.

1 tablespoon of Sichuan pepper oil.

1 tablespoon chili chanterelle.

The practice of beating eggplant and green pepper preserved eggs without stepping on thunder.

Cut the preserved eggs and set aside.

Please click Enter a description.

Cut the green pepper, I think it is better to keep the seeds to retain the spiciness, and the first time I made it, I felt that it was not enough to clean, personal preference.

Please click Enter a description.

Cut the eggplant and steam it for 10-15 minutes, mine is smaller, 10 minutes, squeeze it a little and let it cool.

Please click Enter a description.

To fry the green peppers, I brushed the surface with a brush, so that it was not too oily, and when I saw this state, I turned off the heat and tore off the skin outside.

Please click Enter a description.

Put the eggplant preserved eggs and green peppers in a pot.

Please click Enter a description.

While waiting for the steamed eggplant, you can season it, chili oil, cold vinegar, soy sauce, sesame oil, pepper oil, pour it into a bowl and stir it.

Please click Enter a description.

I didn't use a stone hammer to be lazy, I looked for a rolling pin haha, the cladding plastic wrap is easy to wash, and the hammer is open!!

Please click Enter a description.

This is more erosive, depending on personal preference