This way, fried eggplant with pepper is more suitable for home operation, delicious and can reduce oil absorption

Stir-fried eggplant with peppers is a dish that many people like to eat, and restaurants also sell special fires. In fact, the method is very simple. Today, I will share with you the home-cooked method of stir-frying eggplant with chili peppers.

[Prepare ingredients]: eggplant, hang pepper, millet spicy, garlic, scallion oil, oyster sauce, soy sauce, soy sauce, chicken essence, monosodium glutamate, sugar

First prepare a fresh eggplant, first cut off the root of the eggplant, then cut into slices, the thickness is about the thickness of the head of a chopstick, and then cut into strips of uniform thickness. After cutting, put it into a pot first, then add two tablespoons of salt, and mix well. The purpose is to get rid of the excess water in the eggplant and make the taste more fresh and tender. This method is more suitable for home operation, delicious and delicious, and can reduce oil absorption.

Then prepare hang peppers, millet peppers and garlic seeds. First open the hang peppers from the middle, and then slice them. The millet peppers are also cut into slices, so that the spicy taste is easier to be produced when frying, and the garlic seeds can be smashed. This makes it easier to smell and taste better.

The eggplant has softened after ten minutes of marinating, then squeeze out the water and set aside.

Next, start the pan, add an appropriate amount of scallion oil, moisten the pan first, then add the eggplant strips and stir fry evenly. Stir-frying the eggplant in advance can remove the raw odor very well, and it tastes more fragrant. Fry the eggplant until the surface is slightly browned, and then pour it out.

Put a little scallion oil in the pot again, after the oil is hot, add garlic, millet spicy and hang pepper, stir-fry until fragrant. Then pour in an appropriate amount of oyster sauce, soy sauce, and soy sauce. After the sauce is fragrant, pour in the eggplant strips and stir-fry evenly. After stirring well, start seasoning, add an appropriate amount of chicken essence, monosodium glutamate and a little sugar to enhance the taste and freshness, and there is no need to put salt. At this time, the fire can be turned up a little, quickly stir fry evenly, dissolve the seasoning, stir fry until fragrant, then turn off the heat and put it into the pan.

Such a simple, home-cooked, spicy and delicious, fried eggplant with peppers that can make you eat a few more bowls of rice is ready. Friends who like it remember to help like, forward, and favorite. See you in the next issue.