How to make eggplant pepper tomatoes delicious

Step 1: Prepare the ingredients: 100 grams of eggplant, 200 grams of tomatoes, 2 chili peppers, 1 tablespoon of salt, 5 cloves of garlic, 2 tablespoons of light soy sauce, and an appropriate amount of cooking oil.

Step 2: Wash the eggplant and cut it into small pieces.

Step 3: Cut the tomatoes into small pieces.

Step 4: Cut the pepper into small slices.

Step 5: Finely chop the garlic and chop it into minced garlic.

Step 6 Heat the pot, put more oil in the pot, pour in the eggplant, and stir-fry over high heat.

Step 7: Stir-fry the eggplant until soft, sprinkle in a spoonful of salt, add an appropriate amount of light soy sauce, and stir-fry evenly.

Step 8Then pour in an appropriate amount of water, submerge half of the eggplant, cover the pot and simmer for 5 minutes.

Step 9 Remove the lid, place the tomatoes and peppers on top of the eggplant, do not flip, continue to cover the pot and simmer over low heat for 4-5 minutes.

Step 10When the soup is dry, remove the lid and stir-fry all the ingredients evenly.

Step 11Finally, pour in minced garlic, pour in light soy sauce, stir-fry for 1-2 minutes, turn off the heat and remove from the pot.

Step 12: Remove from the pan and serve.

Below I will share a dish of fried tomatoes with eggplant and peppers, this dish is very easy to eat, and the recipe is also very simple.

Eggplant, pepper, tomatoes, garlic, light soy sauce, salt, sugar.

01 Wash the eggplant and cut it into hob pieces.

02 Then wash the peppers and tomatoes and cut them into cubes, then finely chop the garlic and set aside.

03 Put an appropriate amount of salad oil in the pot (eggplant eats oil, so put a little more than usual), when the oil temperature is 7 hot, add minced garlic to the pot, stir-fry the eggplant after bursting the fragrance, add peppers and tomatoes after the eggplant is slightly soft, add a bowl of water and simmer.

04 Add an appropriate amount of salt, sugar, and light soy sauce during the simmering process, and wait until the eggplant and chili pepper are cooked and soft, and then they can be put out of the pot and put on a plate.

The preparation of eggplant pepper is as follows:

1. Clean the eggplant, remove the eggplant handle at the bottom, cut it diagonally into slices first, and then cut it into shreds.

2. Clean the chili pepper and remove some of the chili seeds, because it is too spicy, you can eat spicy ones without going to Ha, and then change the knife and cut them into shreds.

3. The pork is tenderloin, which is very tender and suitable for stir-frying.

4. Slice the garlic, add the garlic slices and stir-fry until fragrant.

5. Add shredded pork and stir-fry until it changes color, then pour in the eggplant and stir-fry.

6. Stir-fry for a while, wait until the eggplant is soft, then add soy sauce and stir-fry evenly, add chili pepper and stir-fry evenly, and the straight chili pepper turns green and softens a little, add a little salt out of the pot. Don't fry the chili pepper for too long, it won't taste good if it becomes too soft, and of course it won't taste good if it's too raw.

Ingredients: eggplant, green pepper, oil, ginger, garlic, Sichuan pepper, Lao Gan Ma chili paste, light soy sauce, vinegar, sugar, salt, starch.

Method:

1. Wash and cut the green peppers into pieces, wash the eggplants and cut them into hob pieces, and marinate them with salt.

2. Finely chop the ginger and garlic. Light soy sauce, vinegar, sugar and starch are added to the water to make the sauce.

3. Heat the pot, add a little more oil, squeeze out the excess water and fry the eggplant in the pan to soft and change color, and put it out.

4. For the remaining oil, first fry the peppercorns and minced ginger and garlic, and then fry the red oil in the old godmother chili sauce.

5. Stir-fry the green peppers until they are broken.

6. Stir-fry the fried eggplant. Pour in the seasoned sauce and simmer for a while.

7. Light a little larger, reduce the juice and remove from the pot.

Chili roasted eggplant is a eggplant-based dish, delicious and delicious, and the nutritional value is rich, and the practice of chili roasted eggplant is also very simple, first of all, you need to use eggplant to cut, chili pepper also needs to be cut, put cooking oil in the pot, put the onion, ginger and garlic into the eggplant after stir-frying, and then put in some seasonings to eat, the method is simple, you can also add some other side dishes.

Today I will share with you a home-cooked stir-fry "green pepper shredded" practice, mainly with green pepper with eggplant into a delicacy cooked, eggplant is a relatively cheap vegetable, but the nutrients of eggplant can not be low, containing protein, fat, carbohydrates, vitamins and calcium, phosphorus, iron and other nutrients, regular consumption can also play a role in clearing heat and activating blood, etc., the following will share in detail the specific practice of this small stir-fry, like friends quickly learn it.

Stir-fry the green pepper and cut it into shreds].

1.First of all, we prepare a green eggplant, scrape off the skin with a paring knife, cut the eggplant into thin slices and then into thin strips, put it in water after cutting, pour a little white vinegar, add a little salt, grasp and mix evenly and soak for a while, one is to prevent the eggplant from oxidizing and turning black, and the other is to let the eggplant absorb enough water, so as not to absorb oil when frying.

2.Then we cut some accessories, wash the green peppers and cut them into thin strips, and cut the tomatoes into small pieces, the tomatoes can prevent the eggplant from turning black.

Break the green onion and cut it into chopped green onions, pat the garlic flat and cut into minced garlic, pat the ginger and cut it into minced pieces, put it all together and put in a few dried chili peppers for later use.

3.After all the ingredients are ready, we blanch the eggplant, boil the water in the pot, add a little salt and vegetable oil, add salt and vegetable oil to cook the eggplant color is brighter, and the nutrition will not be lost. Pour the eggplant into the pot, cook for about a minute, pour it out after the cut is soft and green, quickly rinse with water and drain the water for later use.

4.Heat oil in the pot, pour in green onions, ginger, garlic and dried chili peppers to burst the fragrance, pour in shredded green peppers and stir-fry a few times, pour diced tomatoes into the pot, turn to high heat and stir-fry quickly, fry the red juice of tomatoes, then pour the eggplant into the pot, add 2 grams of salt, 1 gram of monosodium glutamate, 1 gram of pepper, quickly stir-fry and dissolve the seasoning, and the ingredients can be put out of the pot and put on the plate after the flavor is in.

Technical Points:1The cut eggplant should be put into clean water to isolate the air to avoid oxidation and blackening; At the same time, let the eggplant absorb enough water to prevent oil absorption when frying;

2.When blanching, add salt and vegetable oil to make the eggplant more bright and the nutrients will not be lost;

3.Adding a little tomato to the sauté will also prevent the eggplant from turning black.

Eggplant and tomatoes, as well as green peppers are more common vegetables in daily life, and eggplant also has the effect of maintaining the acid-base balance of the human body, as well as anti-cancer, reducing blood lipids and blood pressure, the vitamin content in tomatoes is very high, if tomatoes and eggplants and green peppers are matched, it is very beneficial to the human body, so how to do eggplant tomatoes and green peppers? Here's how to make eggplant tomatoes and green peppers.

Preparation of roasted eggplant with tomatoes and green peppers.

1.Round eggplant slices, the most difficult place to cook eggplant is the skin, the round eggplant has less skin, and there are more white flesh inside, so the round eggplant tastes better and saves oil; Diced tomatoes and green peppers.

2.Pat the garlic and finely chop the green onion.

3.Stir-fry the tomatoes and chopped green onions in a hot oil pan.

4.Until the tomatoes are sautéed into a red broth, add the eggplant.

5.Add a little soy sauce and continue to stir-fry.

6.Add an appropriate amount of water and bring to a boil.

7.Finally, add salt and minced garlic, stir-fry a few times, and the garlic flavor will come out immediately, and you can get out of the pot.

Cooking skills. The most difficult place to cook eggplant is the skin, the round eggplant has less skin, and there are more white flesh inside, so the eggplant will always taste better and save oil.

Roasted eggplant with tomatoes.

Health benefits. Tomatoes: warm the liver, strengthen the stomach, and eliminate food accumulation.

Eggplant: clears away heat, invigorates blood and reduces swelling.

Star anise: Qi regulation, pain relief, warm yang.

Ingredients. 1 tomato; 1 eggplant; oil 50ml; 1 star anise; a small amount of green onion, ginger and garlic; Light soy sauce to taste; salt 2g; sugars 2 g;

Preparation of roasted eggplant with tomatoes.

1.Prepare the ingredients you need.

2.Cut the eggplant into long strips the thickness of chopsticks, and the tomatoes into small cubes.

3.Put the eggplant in a large bowl and add a pinch of salt to kill the water. After 5 minutes, dry the eggplant by hand and set aside.

4.Heat the pan with cold oil (the oil should be twice as much as the usual cooking oil) and add an star anise to fry until fragrant.

5.Add the eggplant and stir-fry until nine ripe.

6.Serve the eggplant.

7.Leave the bottom oil in the pot, add the green onion, ginger and garlic and fry until fragrant.

8.Add the tomatoes and stir-fry until the red oil comes out.

9.Add an appropriate amount of light soy sauce, salt, sugar, and stir-fry evenly.

10.Add the oiled eggplant and stir-fry twice.

Today I will share with you a home-cooked stewed eggplant method, we all know that eggplant will inhale a lot of oil during the cooking process, but as long as the method is done properly, although there is no oil at all, but it can still minimize the amount of oil.

Home-cooked stewed eggplant].

1.First of all, let's prepare the ingredients: take out two long strips of purple eggplant, peel off the skin, cut into long strips, then cut into cubes, and put them in a pot for later use.

2.Put a spoonful of salt on top of the cut eggplant, add a small amount of water, and then stir well, which not only prevents the eggplant from oxidizing and blackening, but also makes the eggplant easier to absorb the flavor.

One tomato, remove the stem and cut into cubes, the tomato and eggplant are matched together, and the eggplant is not easy to turn black.

Pat the garlic flat, dice the green onions, put them together for later use, and one shallot, cut into minced green onions for later use.

3.Next, we first fry the eggplant, heat the oil in the pot, pour in the vegetable oil, and wait for the oil temperature to rise, we dry the eggplant and add cornstarch.

4.Mix the eggplant and cornstarch evenly, wait for the oil temperature to rise to 60% hot, pour in the eggplant, fry for one minute, wait until the eggplant is fully cooked, remove the eggplant, drain and control the oil.

5.Heat oil in a pot, pour the green onion and garlic into the pot and stir-fry, stir-fry a few times to bring out the fragrance, then add the bean paste, stir-fry the red oil of the bean paste and then pour in the tomatoes.

Continue to stir-fry until the juice of the tomatoes is stir-fried, then add an appropriate amount of tomato sauce, stir-fry evenly, add a little water, and pour in the fried eggplant.

6.Turn on high heat to bring the water to a boil, stir-fry evenly, turn off the low heat, start seasoning, add light soy sauce, mention the umami, and then add a spoonful of salt, a spoonful of chicken powder, and a spoonful of sugar.

After continuing to stir-fry and dissolve the seasoning, cover the pot, simmer for two minutes, after two minutes, collect the soup until it is viscous, and finally put it on a plate, sprinkle with some chopped shallots and serve.

Tips. 1.Eggplant should be wrapped in cornstarch and mixed evenly, and the oil temperature should not be too low when frying.

2.When stir-frying tomatoes, the juice should be stir-fried so that the soup is rich enough.

3.Finally, cover the pot and simmer the eggplant for two minutes.