Fried green pepper with eggplant

Fried green pepper with eggplant

Introduction:

"Purple eggplant and persimmon pepper are recommended by diabetes treatment experts. They are suitable for diabetics to eat frequently. Eggplant is rich in vitamin C (affect glucose tolerance), vitamin P (enhance capillary elasticity, purple skin content is higher), etc. Persimmon pepper, also known as sweet pepper, is a kind of green pepper, rich in vitamin C (higher than eggplant and tomato), vitamin E (promoting insulin secretion), radish, etc. Some experienced people know that eggplant should be delicious, but you can't put less oil. Eggplant tissue structure is easy to absorb oil, even if a vegetable, often eat considerable oil, from the perspective of nutrition, oil intake is very easy to exceed the standard. How can we not only ensure the taste of eggplant, but also minimize the intake of oil, different people have different opinions. My method is: do not put oil dry fried, fried almost soft, and then put the right amount of oil. To meet the health standard of "no more than 2 spoonfuls of oil per day", it is estimated that this dish can only put half a spoonfuls of oil (about 5g), which just looks astringent and cannot arouse people's appetite. So I think of the common technique used by restaurant chefs. When cooking, add a little oil (about 2G) to increase the luster of the surface. In this way, the oil slightly exceeds the standard, and the other dishes have a little less oil, so the total amount can be controlled. How much is a spoonful? Look at the details in my diary. "

Production steps:

Step 1: main materials: eggplant and sweet pepper

Step 2: cut eggplant into hob pieces and soak in water for 10 minutes. Cut the hob piece a little smaller, and the frying time will not be too long.

Step 3: cut the sweet pepper into irregular shape, and snap the garlic.

Step 4: without putting oil in the pot, directly pour the eggplant into the pot and stir fry until the skin is soft and obviously shrinks (you can use the spatula to stir fry while pressing, and the fire should not be too fierce)

Step 5: push the fried eggplant to one side of the pan, and pour half a teaspoon of salad oil into the other side of the pan

Step 6: pour the sweet pepper into the oil and stir fry for a minute or two

Step 7: mix the sweet pepper and eggplant and stir fry for a few minutes

Step 8: add salt, turn off the fire, add a little salad oil and put it on the plate.

Step 9: complete.

Materials required:

Purple eggplant: 1, about 250g

Sweet pepper: 1, about 50g

Garlic: 1 clove

Salt: About 1.5g in half spoon

Salad oil: half teaspoon, about 6G

Note: simple standard of healthy diet: no more than 2 spoons of oil (small soup spoon for home soup) and no more than 6 grams of salt (3 flat spoons in the combination seasoning bottle). This standard is suitable for both diabetics and healthy people.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light