A pepper and eggplant
By VicentaLakin
It's a little bit more of a chili, if it's a compliment on my organic vegetables. I'm a friend, and I'm very busy. No, I've got another bag of peppers and a bag of cabbage today! Thank you, my friends! I'll buy you some meat! The eggplants are also from friends, who particularly like to eat in steam, with any kind of garlic or soy sauce or chili oil. The key is to make it particularly convenient and not to keep the stove safe. It's still steamy today, but it's good to make a dish without sauce, to burn the peppers, to chop them up and mix them up. It tastes so special after the chili's on fire. It's good to eat with it
Recipe Recommendations
- eggplant second
- green pepper second
- red pepper a
- garlic number lobe
- salt 4 grams
- soy sauce 10 grams
- pepper oil 5 grams
- sesame oil 10 grams
- sugar 5 grams
- slightly spicy
- burn
- ten minutes
- simple
Steps for A pepper and eggplant
1
Material maps。
2
The eggplant is washed, placed in a cage, evaporated, the eggplant is of different sizes, the time required is different and must be evaporated to taste. It's better to steam the eggplant in advance, and it's better when it's cold。
3
The peppers are cooked on the stove with metal clips, and they're turned on while they burn。
4
Put the burnt peppers under the tap and wash them。
5
Cut the peppers off the seeds and the garlic, and put them in the bowls, salt, raw sugar pepper and sesame oil
6
This step is adapted to your own taste, vinegar, pepper oil, peanuts。
7
Steamed eggplants, with a sign to make an eggplant strip。
8
Put it in the deep disk。
9
Put the hot peppers on the eggplant, eat and mix。A pepper and eggplant Make Tips
Steamed eggplant requires relatively high-quality eggplant; tender, fresh, and seedless ones are best.