Eggplant meat in summer is really fresh and tender. It is fried, fried, mixed, stewed and burned. How to do it, it tastes like eating meat. Every time I make eggplant, I don’t want to use too much oil, too greasy. If you burn eggplant with watercress, even if it doesn’t absorb too much oil, the soup is thick, delicious and delicious.
220g long eggplant
15g Pixian bean paste
1 green pepper
1 red pepper
Step 1Prepare purple eggplant, green and red pepper and garlic.
Step 2Wash the eggplant, cut it into hobs, beat the garlic and set aside.
Step 3Soak the cut eggplant in cold water for 10 minutes; Drain the water.
Step 4Heat the pot without oil. Pour in the eggplant.
Step 5Stir the eggplant dry until there is no water and it becomes soft. Set aside.
Step 6Heat the oil in the pot and saute garlic slices; Pour Pixian bean paste and stir fry until fragrant.
Step 7Pour in the eggplant and stir well; Add a small spoonful of water and simmer for minutes.
Step 8Pour in green and red pepper and stir fry until raw.
Step 9Add black pepper, adjust the taste and put it on the plate.