Green pepper and eggplant recipe tutorial

When I was learning how to make fried eggplant, I made fried eggplant with green peppers. Now that I can still remember the steps, I will tell you about it:

Green pepper and eggplant introduction

Eggplant is one of the few purple vegetables. Purple vegetables can regulate nerves, make people happy, prevent purpura, and prevent hemoptysis.

Eggplant is rich in nutrients, containing a variety of vitamins, proteins, sugars and minerals. In particular, it is rich in vitamin P. The content of vitamin P in every 100 grams of purple eggplant is as high as 720 mg, which is unmatched by other vegetables. Vitamin P can enhance the adhesion between human cells, improve the fragility of capillaries, and prevent small blood vessel bleeding.

Saponins in eggplant have the effect of lowering blood cholesterol. Research data shows that eating eggplant can reduce the cholesterol content in the human body by 10%. Therefore, American nutritionists ranked eggplant first when introducing vegetables that lower cholesterol.

Green pepper and eggplant ingredients

1 purple eggplant 2 green peppers

2-3 garlic cloves, lemon slices as needed

1 tablespoon dried black bean curd

Pepper oil and salt

Sugar soy sauce

Oyster sauce cooking wine

How to cook green pepper and eggplant

1. Wash the green pepper, remove the stems and seeds, and chop into small pieces. Peel and mince the garlic cloves. Dice the lemon and set aside. Soak the dried black beans in cooking wine until soft.

2. Wash and cook the eggplants, steam them in a steamer until soft or wrap them in a film and put them in a microwave oven until cooked.

3. Put the fermented black beans, chopped green pepper, lemon, and minced garlic into a mortar, add seasonings: salt, sugar, soy sauce, and oyster sauce, and pound with a pestle to make juice.

4. Heat 2 spoons of pepper oil and pour into the mortar and mix well. Put the steamed eggplant into the mortar and pound it until it is well-seasoned. Sprinkle with fried sesame seeds and serve.