Spicy eggplant
By LynnSawayn
This dish is a classic dish in my hometown of Minqin, Gansu. I like it very much and I can't get tired of eating it every day throughout the summer vacation! Eggplant, peppers and tomatoes are indispensable. Other vegetables you like to add, such as potatoes, beans, radishes, cabbage... you can all be cut into strips and cooked together. Each has its own flavor, so it can be said that it is versatile! Highly recommend it to everyone, hot and sour... Enough to say, I hope everyone will try it!
Recipe Recommendations
- eggplant appropriate amount
- green pepper appropriate amount
- tomatoes appropriate amount
- onion appropriate amount
- garlic appropriate amount
- ginger appropriate amount
- oil appropriate amount
Steps for Spicy eggplant
1
Wash the eggplant and pepper, slice and shred, shred the onion, slice the garlic, and shred the ginger.
2
Peel and chop the tomatoes and place them in a bowl.
3
After boiling the oil, add onions, ginger, and garlic and saute until fragrant.
4
Then add the eggplant and pepper (you can also add chopped potato chips, beans, cabbage, etc.) and stir fry.
5
Stir fry until half-cooked, add seasoning: salt and pepper powder, continue to stir, and then add tomatoes.
6
Cover the lid and simmer for a while (if you like more soup, add a little boiling water to simmer).
7
It's ready for the pot (beans are placed in this picture).
8
My father doesn't like to eat acid. There are no tomatoes in this one, and it tastes good, hehe.