Thin and warm mixed eggplant strips

Thin and warm mixed eggplant strips

Introduction:

"On a cold winter day, a delicious thin and warm mixed eggplant bar will temporarily liberate yourself from the hot soup stew, feel a little sour and crisp, which will make you unforgettable. Time: 16 minutes heat: 87 calories share: for two"

Production steps:

Step 1: wash the eggplant, remove the head and tail, cut into small sections, blanch in boiling water, remove and drain the water.

Step 2: pour green pepper and seasoning juice into eggplant, stir well, and serve after taste.

Step 3: mix sugar, salt, soy sauce, vinegar and chicken essence into sauce.

Step 4: heat the pot, pour in the vegetable oil, add pepper, onion, ginger and garlic, stir fry until fragrant, and then add green pepper, stir fry until broken.

Step 5: shred green onion, minced garlic, shredded ginger and green pepper.

Materials required:

Eggplant: 200g

Green pepper: 100g

Shallot: a little

Jiang: a little

Garlic: delete

Pepper: a little

Salt: a little

Sugar: delete

Fresh: 3G

Vinegar: delete

Chicken essence: 8ml

Chili oil: delete

Caution: [food tips] 1. Eggplant should not be fried or fried when cooking. Because eggplant is very easy to absorb oil, it is not suitable to use frying or frying cooking, otherwise it will offset the benefits of eggplant itself because of excessive oil intake. 2. Green peppers should not be cooked too well, because the vitamin C in green peppers is not heat-resistant, and it will lose its nutritional value if cooked too long. [weight loss advice] 1. The heat per 100g eggplant is only 21 kcal, and that of 100g green peppers is 22 kcal, which is the core food for weight loss and weight loss. 2. Eggplant is a few purple vegetables, rich in anthocyanins, with antioxidant and anti-inflammatory effects. 3. Green peppers have the highest content of vitamin C Vegetables

Production difficulty: ordinary

Process: mixing

Production time: 10 minutes

Taste: sweet and sour