Preserved egg with red pepper and eggplant

Preserved egg with red pepper and eggplant

Introduction:

"I've been busy going home these two days. In addition, a lot of goods on Tanabata have time to send out, so it's really a little busy. Yesterday, I went to take a set of ancient clothes in my busy schedule, so I'm tired. In addition, my little body is prone to heatstroke this winter. You know, it's really a little appetite on such a hot day. You can take out for several days in a row I'm going crazy. Anyway, I have to make some delicious food to comfort me. I asked someone what he wanted to eat. As a result, someone said that as long as it's eggplant, it's OK. Alas, if you say so, I'll be tangled with cooking. I'm really tired of the previous practice. Last time I made a cold eggplant, it tasted good, and I just had to boil the preserved egg the day before yesterday The two preserved eggs left in the porridge were mixed together and made into a small flower. Some people did not forget to evaluate them while eating: This eggplant is not only delicious, but also good-looking. Next time, it will reach a new high. You know, it's called standing talking without backache. If you give him a white eye, you'll eat it with him. "

Production steps:

Step 1: prepare all the necessary materials, and remember to choose the tender eggplant for cold sauce, which will affect the taste when it is old

Step 2: wash and peel the eggplant, cut it into 5cm long sections, and then cut it into strips

Step 3: generally cut eggplant will put a little salt in the water to soak, so that it will not be oxidized, so as to maintain the natural color of eggplant

Step 4: cut the spicy millet into small sections, then wash and remove the seeds for standby. People who can't eat too spicy can choose non spicy chili

Step 5: Smash garlic and cut into small pieces

Step 6: shell the preserved egg

Step 7: then cut into small pieces

Step 8: put the cut preserved egg on the plate for reserve. You can put any shape you like according to your imagination

Step 9: oil the pot and heat it for 50% reserve

Step 10: pour in Eggplant and deep fry for about one minute until beige

Step 11: take out the fried eggplant

Step 12: put the eggplant into a bowl, add the red pepper, add the minced garlic and green onion

Step 13: add salt, vinegar, soy sauce, sesame oil, chili oil, stir well with chopsticks

Step 14: put the mixed material into the preserved egg plate

Step 15: if you don't have an appetite, make a cold eggplant with a bowl of porridge. It's perfect in this hot summer

Materials required:

Eggplant: 150g

Preserved eggs: 2

Red pepper: three or four

Minced garlic: 4G

Scallion: 3G

Salt: 3G

Vinegar: 6ml

Fresh: 7M

Sesame oil: right amount

Chili oil: 2ml

Edible oil: right amount

Note: Tips [note] eggplant is the fruit of Solanaceae plant. It is an annual herb native to Southeast Asia. It was introduced to China in the Western Han Dynasty and has been cultivated for more than 2000 years. Eggplant is planted all over China. It is a popular food and can prevent and treat many diseases. It has high medicinal value. [nutritional value] eggplant contains protein, vitamin A, B vitamins, vitamin C, vitamin P, fat, sugar and minerals. [efficacy] eggplant is cold in nature and sweet in taste. It enters the spleen, stomach and large intestine meridians. It has the functions of activating blood circulation, removing stasis, clearing heat and detumescence, and widening intestine. It is suitable for intestinal wind entering blood, heat toxin ulcers and carbuncle, skin ulcers, etc. Eggplant contains flavonoids, with antioxidant function, can prevent cell canceration, but also can reduce blood cholesterol content, prevent arteriosclerosis, regulate hypertension, protect the heart. Purple eggplant is good for patients with hypertension, hemoptysis and skin purpura. [taboo] eggplant is suitable for people with fever, hemoptysis, constipation, hypertension, arteriosclerosis, scurvy, fundus hemorrhage, skin purpura and other internal bleeding. [diet] all patients with deficiency cold diarrhea, skin sores, eye diseases and pregnant women should not eat. It is not suitable to eat too old eggplant. Solanaceae plants contain a certain amount of solanine, which is harmful to people. Mature eggplant contains more solanine, so it is not suitable to eat more eggplant in this period.

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: slightly spicy