Black pepper tomato strips with bean paste
The combination of Pi County bean paste and black pepper, although it still tastes strong, it also makes the soup more intense. You may wish to try this combination! Onions are sweet and crisp, and green peppers are spicy. Don't you know if you like them?
Recipe Recommendations
- eggplant a
- onion a small piece
- chili four
- qingshui appropriate amount
- salt half a teaspoon
- Pi County bean paste half a tablespoon
- soy sauce a tablespoon
- cooking wine a little
- chicken essence half a teaspoon
- salty and fresh
- fried
- ten minutes
- senior
Steps for Black pepper tomato strips with bean paste
1
One eggplant, one small onion, and four peppers.
2
Cut the onions into small pieces and cut the peppers into oblique circles.
3
Cut the eggplant into long strips and soak in water for five minutes.
4
Then drain the water.
5
Because it is frying quickly, mix the sauce and half a teaspoon of salt in advance.
6
Half tablespoon of Pi County bean paste.
7
1 tablespoon of black pepper juice.
8
A tablespoon of light soy sauce.
9
A little cooking wine.
10
Half a teaspoon of chicken essence.
11
Stir well.
12
Heat the oil in a hot pan.
13
The tomato strips were constantly stir-fried in the fire.
14
It changed color and became soft in less than two minutes.
15
Put the eggplant strips on a plate for later use.
16
Continue to stir-fry the onions and green peppers until cooked in six or seven layers.
17
Also load the plates for use.
18
Add in the mixed sauce and add a little water.
19
Bring the sauce to a boil, add the eggplant strips, onions and green peppers, and collect the sauce over high heat.