Eggplant and chili, how to fry better and tastier?

Introduction: In daily life, eggplant and pepper are some vegetables that are commonly prepared at home, how do we fry eggplant and pepper when we make it more delicious? Let's find out.

<>First of all, we have to know that eggplant and pepper are fried together is more compatible, and it is a home-cooked dish, in normal times we see eggplant may have green peppers, eggplants also have some purple eggplant, peppers, may also have green or red, so the color matching is also very rich, in ordinary times he two quarrel together, may also have a different taste, so that people like to eat this dish. First of all, we have to prepare some ingredients, at this time we must prepare eggplant, eggplant with one and two can also prepare some chili, chili pepper at this time to prepare four or five, onion ginger garlic to the appropriate amount, and oil and salt should also be appropriate, but also some ** and dark soy sauce, which can help color and season to make the taste more delicious.

First of all, we must clean the prepared eggplant and pepper, and there must be some garlic when making eggplant, because it will be more delicious if there is garlic. Then we can cut the eggplant and pepper into shreds, many people don't like to eat the eggplant juice skin, in fact, you can peel off the eggplant skin, but many people will feel that the eggplant skin is not tasteful after peeling, and it is soft, at this time I like to eat harder, you can not peel it. Then we have to boil the oil, after the oil in the pot is hot, pour the green onions, ginger and garlic into the pot and stir-fry, when we smell their fragrance, we can put the eggplant in the pot for stir-frying.

So when we make this dish, we must stir-fry some food in advance, and we must know how to grasp its fragrance, and at this time we also have to fry some chili peppers, we can put it at the end, when the color is almost the same, we can get out of the pot, and it is very delicious with rice.

You can fry the eggplant in advance, then add the minced garlic and stir-fry, add the fried eggplant and chili pepper in advance, and wait for the chili pepper to change color out of the pan, so that the eggplant will be more delicious.

Wash the eggplant, blanch it again, cut the chili pepper into chili segments, pour in oil, chopped green onions, and minced garlic and stir-fry, and when it is big, then pour in the eggplant and chili pepper and stir-fry, which is super delicious.

You can steam the eggplant, then cut it into small pieces, put oil in the pan, put in the chili, stir-fry, put in the eggplant, and stir-fry evenly.

Sprinkle some salt on the sliced eggplant to remove excess water, and sauté the eggplant with green peppers, which is very delicious.

The home-cooked method of stir-frying eggplant peppers is very simple, and then after the eggplant is cut, I will ask Joe to bring it into the water to scald, and it can be cut with the pepper, and the lines that I intend to command are used, and then I will take the fried eggplant and pepper, and then take the leaky heel. Put the plastic in it and fry it, and you think the effect is delicious.

Eggplant fried peppers, if you want to do it well, the peppers must not be too spicy and too spicy, the eggplant fried peppers made are too spicy, easy to make people unbearable, and then the eggplant must choose the purple very ripe one, and then, the peppers, choose Prader, generally choose ordinary red peppers, and then stir-fry them with the eggplant, and the eggplant fried peppers that come out of this way are very delicious.

The taste of this dish is Hunan cuisine, the taste is slightly spicy, but it is absolutely enjoyable to eat, and the eggplant does not need to be fried, it will not be greasy, and the rice is also very delicious.

Wash the eggplant and cut it into 3 sections, then cut it into long strips, add an appropriate amount of salt, sand and water for 10 minutes. After sand water, squeeze out the water, add a spoonful of starch and stir well, so that the eggplant does not absorb oil when it is fried.

Pour oil into the pot, fry over high heat until the eggplant changes color, then add green peppers, red peppers, and garlic slices to fry the fragrance, add a spoonful of light soy sauce, a spoonful of oyster sauce, half a spoon of sugar, stir-fry evenly to get out of the pot, no need to add salt, because the sand water is let go.

First you can peel the eggplant, then wrap it and fry it in flour, and finally fry it with chili, so that the chili fried eggplant is particularly delicious and special picking.

That's called how to fry eggplant, I think this kind of person is very simple, commonplace, if it's all discarded, it's good to spare, and then cut the pepper into strips, and then cut it into ten points on Green Street, and then fry the pepper and meat first, and then add the eggplant and stir-fry after it's fried. Just a few days.

You can simply dice the eggplant, then cut the pepper into slices, and then add a lot of oil and stir-fry.

Eggplant can be passed through with oil first, and then fried chili, ginger, onion and garlic stir-fry is more delicious.

Fried eggplant with chili pepper method

Ingredients: Eggplant.

Auxiliary ingredients: chili, garlic.

Steps: The first step: clean the eggplant stem, if you don't like to eat the eggplant skin, you can also peel off the skin of the eggplant, but it is not recommended to peel off the skin of the eggplant, cut the eggplant into thin slices, put it in clean water, add an appropriate amount of salt and stir evenly, let it soak for more than 15 minutes.

While the eggplant is soaking, prepare a little chili, shred it first, then change the knife to dice it for later use, and prepare a few garlic slices for later use.

Step 2: Heat the oil, pour the eggplant into the pot to control the moisture, stir-fry slowly over medium heat, wait until the eggplant is soft, add the chili pepper and stir-fry evenly, add light soy sauce, salt, chicken essence and stir-fry evenly, wait until the chili pepper is broken, add garlic and stir-fry evenly.

When frying eggplant, be sure to add a few garlic to make the fried eggplant more fragrant.

The above is the correct way to do eggplant, when frying eggplant, many people do it wrong in the first step, directly fry it in the pot, no wonder the eggplant is greasy and unpalatable, teach you the right way, eggplant is not greasy and also rice.

Nutritional value of eggplant:

1.Eggplant is highly nutritious, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.

2.Eggplant contains a high level of vitamin P, containing 750 mg of vitamin P per 100 grams. It can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce fragility and permeability, and prevent microvascular rupture and bleeding.

3.Eggplant also contains trace elements such as phosphorus, calcium, and potassium, and choline, fenugreek, stacyline, solanine and other alkaloids. Especially purple eggplant has a higher vitamin content. It can inhibit the proliferation of tumor cells in the digestive tract.

【Stir-fry and shred green peppers】

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.

Here's how to make fried peppers with eggplant:Tools Ingredients: 1 pepper, 1 eggplant, 1 tablespoon oyster sauce, 2 tablespoons oil, 3 grams of salt.

1. Cut the eggplant into hob pieces and look like a moderate size. The chili pepper is also chopped well.

2. Mix the cut eggplant cubes with a small spoon, stir up and down several times, press gently, and marinate for 5 minutes. After marinating, you can remove the water from the eggplant cubes. This way, the eggplant won't absorb oil when you fry it.

3. Heat the oil in a wok, I put 3 tablespoons of oil, and fry the chopped garlic until fragrant.

4. Put in the processed eggplant pieces and stir-fry them over high heat, the eggplant pieces will wilt in a few minutes, put in oyster sauce, salt can be appropriately selected, if you use more salt to pickle eggplant, don't put it, on the contrary, put a little less.

5. Put in the cut chili pepper pieces, stir-fry well over high heat, and see that the chili peppers are slightly wilted.

In the hot summer, you will sweat freely when you sit still, and you will ...... to eat a bite of chiliBabbling tongue, sweating profusely and eating happily.

Fried peppers with eggplant, your dad loves to eat them, and your mom doesn't want to fry ......I forgot the words in the back, the lyrics are the meaning of the two people fighting for this, but unfortunately I don't remember, anyway, the lyrics are lively and vivid, and the whole song is very good.

When I was young, other friends sang along with me, and when I got home, I saw the eggplant fried peppers that my mother brought to the dinner table, and I thought it was fun to sing it out loud again. Singing so that my father was happy, my mother pursed her mouth and kept squinting at me, and I didn't care at all, watching my father eat eggplant fried peppers, I didn't take a bite, and I don't eat chili peppers until now, so I eat some green peppers or something that is spicy and light.

Until one day, my mother asked me to light the fire, and she wanted to stir-fry the vegetables in the pot. At that time, there was no gas stove, and cooking and stir-frying were all in a large pot.

Zila ......"As my mother stir-fried the vegetables, the choking spicy taste went straight to my nose and eyes, and my mother was stir-frying eggplant peppers!

Mom wiped her eyes while constantly flipping the stir-fry, I coughed and had already run away, and when I had experience in the future, I would see what my mother was going to cook before burning the fire, and if there were chili peppers in the dish, quickly slip away.

I got married, and my husband was a spicy and unhappy master, but I was bitter as a free cook, and after a meal, I coughed constantly, and grabbed tears and snot, and scolded in my heart.

Thinking of the ballad that forgot half of the lyrics, I couldn't help but sigh, who made up this song, it's really appropriate, when a father likes to eat, when a mother suffers, this fight must be fought.

At least I fried the chili eggplant once, and I didn't fry the chili again, I want to eat it? Do it yourself!

Here's how to stir-fry eggplant with chili:

Ingredients: 500g eggplant, 100g chili pepper, 5g garlic, 4g salt.

Excipients: 2g soy sauce, 2g chicken essence, 50ml water, 5g salad oil.

1. Wash 100g of chili pepper and cut it into shreds, peel and cut 5g of garlic into foam.

2. Wash and cut 500g of eggplant into thin slices.

3. Put 5g of salad oil in a pan.

4. Put the eggplant in the pot and arrange it neatly.

5. Fry on both sides until golden brown.

6. Add the chopped chili peppers and garlic.

7. Add salt with touch.

8. Add 50ml of water and boil for 1 minute.

9. Add soy sauce.

10. Add the essence of chicken.

11. Remove from the pot and serve on a plate.

Precautions for sautéed eggplant with chili

1. Handling of eggplant: Before making fried eggplant with chili, you need to wash the eggplant, cut it into small pieces of uniform size, and then soak it in salted water to remove the bitterness and control the greasy feeling.

2. Selection of chili peppers: When making fried eggplant with chili peppers, you need to choose chili peppers with moderate spiciness, such as finger peppers, chopped peppers, etc., to ensure the taste and taste.

3. Handling of chili peppers: Before making fried eggplant with chili peppers, you need to wash the chili peppers, remove the stems and seeds, and then cut them into small pieces or minced for better seasoning and cooking.

4. Stir-fry order: When making fried eggplant with chili pepper, you need to fry the eggplant first, and then add seasonings such as chili pepper and noisy garlic to ensure the quality of the eggplant's fried and taste.