Ingredients and methods of stir-fried eggplant, green pepper and cowpea

Today I would like to introduce a dish to you. Fried cowpea with eggplant, green pepper and green pepper is delicious.

Ingredients for Fried Cowpea with Eggplant and Green Pepper

1 eggplant (long strips) 1 green pepper

200g cowpea 4 small red peppers

4 cloves of garlic 4 tablespoons (60 ml) of Spanish olive oil

1 tablespoon (15 ml) soy sauce 1/2 teaspoon (3 grams) sugar

1/2 teaspoon (3 grams) salt

How to make stir-fried eggplant, green pepper and cowpea

1. Wash the cowpeas and cut them into 1 cm long pieces. Dice the green peppers and slice the red peppers. Peel and slice the garlic. Remove the stems of the eggplants, wash them and cut them into 2 cm dices.

2. Pour olive oil into the pan, heat over high heat until 70% hot, add the diced eggplant, stir-fry for 3 minutes, and serve when the eggplant is soft and cooked.

3. If there is no oil left in the pan after frying the eggplant, pour some more in. Heat it to 40% hot over high heat. Add the garlic slices and stir-fry until fragrant. Then pour in the cowpeas and stir-fry for 3 minutes. Then pour in the green and red peppers and stir-fry for 20 seconds. Finally, pour the fried eggplant cubes back into the pan.

4. Pour in soy sauce, add sugar and salt, and stir fry evenly.

Tips

This dish goes well with rice. To make it delicious, please buy long eggplants. Round eggplants will release a lot of water, which will affect the taste and flavor. The most important point is not to add water to the pot from beginning to end. When the eggplants are fried, they will become meaty and taste bad.

When cooking with eggplant, it is best to cut it last and prepare other ingredients first. Otherwise, if the cut eggplant is not soaked in light salt water, it will easily oxidize and turn black. Another suggestion is to use a stainless steel knife to cut the eggplant, not an iron knife. When the eggplant comes into contact with iron, it will soon turn "black".

Although there are no surprising ingredients and cooking steps, this dish is delicious and very suitable as a meal. If you are going to bring food to your family, be sure to stir-fry the garlic slices before cooking them, so that there is no garlic smell.

Eggplant is a vegetable that consumes a lot of oil. Too little oil will make it taste bad, but too much oil will be bad for your health. Is there a way to make it both delicious and healthy? For any dish that requires a lot of oil, you can try using olive oil.

Olive oil is a kind of oil with perfectly balanced natural distribution of fatty acids. It is rich in various fatty acids needed by the human body, easily absorbed by the human body, and not easily oxidized and precipitated in the human body. It is also rich in vitamin E, carotene and other nutrients. Since olive oil does not contain cholesterol, eating it can reduce the concentration of cholesterol in the blood and increase the density of beneficial lipoproteins.

In order to ensure the quality of olive oil, it must be stored away from direct sunlight and places with poor temperature conditions. We can store olive oil in the kitchen cabinet. Although the oil bottle will be marked with the words "it is recommended to be consumed within two years after the ex-factory date", if the olive oil is stored in the correct way, its quality will not change within a few years.