All Chinese food Main Dish Fried eggplant with chili

Fried eggplant with chili
Tech

fry

Difficulty

Junior high school level

Servings

4 people

Prepare

5 minutes

Cooking

5 minutes

Ingredent

Name Dosage
eggplant The two
Red pepper The two
Peanut oil 40 grams
salt 2 grams
Raw soy sauce 15 grams
Garlic seed 3 grains

Fried eggplant with chili

Eggplants are available all year round, but they are also best eaten in summer. As a seasonal vegetable in summer, the price of eggplant is also very grounded in the electricity, a large number of market when only a piece of 51 jin, we all buy several jin, I am no exception. Eggplant nutritious value is very rich, and anti-aging effect, girls should eat more!

Instructions

1.Material preparation

Material preparation

2.First wash eggplant, remove the pedicle, cut into strips, sprinkle with salt, mix well, and marinate for 20 minutes.

First wash eggplant, remove the pedicle, cut into strips, sprinkle with salt, mix well, and marinate for 20 minutes.

3.Wash the pepper slices and wash the cut seeds.

Wash the pepper slices and wash the cut seeds.

4.Squeeze the pickled eggplant into the water.

Squeeze the pickled eggplant into the water.

5.Fry the oil pan and stir fry eggplant for a while.

Fry the oil pan and stir fry eggplant for a while.

6.Put the eggplant aside, side the pan, pour some oil, add garlic seeds and pepper to stir fry.

Put the eggplant aside, side the pan, pour some oil, add garlic seeds and pepper to stir fry.

7.Sprinkle with soy sauce and stir fry.

Sprinkle with soy sauce and stir fry.