Roasted pepper and eggplant

Overview

Cai Caiwu usually cooks more fish and meat, and I feel like I am about to become a full-fledged carnivore. In fact, I still advocate being a vegetarian deep down. Firstly, vegetarianism is healthier, and secondly, vegetarianism is simpler and less troublesome to cook. But the real appeal of Cai Cai Ya's vegetarian options mainly boils down to health. But those friends who like meat food will be emotional. Meat is so delicious, how can we be so cruel in life without meat. In fact, whether you eat vegetarian or non-vegetarian food, it is good to be healthy. Cai Cai Wu once conducted a boring survey on why there are more people who like meat food than vegetarians. The conclusion is: dishes made from meat dishes can go well with rice, such as braised pork, boiled fish, fish-flavored shredded pork, etc.; while vegetarian dishes are lighter and not easy to go with rice. Okay, are all the dishes served with the meal good? If the following rice is used as a criterion for judging whether it is delicious or not. So today’s plate of roasted pepper and eggplant should be a great vegetarian dish. Although it is cooked with ordinary eggplants and green peppers, it does not affect the taste and flavor of the finished dish at all. After the green peppers are continuously roasted in an iron pot, the surface is slightly burnt, exuding a fragrance that makes people salivate. In fact, if you think about green peppers roasted in an iron pot, aren't they like people who have experienced life experiences? They have more insights, explorations, and thoughts about life, but they have more aftertaste and flavor.

Tags

• hot dishes
• home cooking
• old man
• summer recipes
• lunch
• dinner
• students
• eggplant
• fresh wattle chili
• old ginger
• white sugar
• garlic
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare the raw materials in advance: For eggplants, fresh purple-skinned eggplants with long strips are the best, and for peppers, choose fresh two-wattle peppers, which are moderate in color and spiciness

   

2. 2 After cleaning the Erjingtiao peppers, put them into a hot pot and stir-fry: Do not put oil in the pot. After the pot is hot, directly pour in the green peppers and stir-fry

   

3. 3 After cleaning the eggplant, cut it into 0.5 cm thick long slices with a knife

   

4. 4 Place the eggplant slices into a steamer and steam over high heat

   

5. 5 Fry the green pepper until the surface is slightly charred and turns into tiger skin, which is the so-called roasted pepper

   

6. 6 Take out the fried green pepper and cut it into long sections, and chop the leftovers into pieces

   

7. 7 Chop garlic and ginger and set aside

   

8. 8 Pour oil into the pot and heat it to 70%, add ginger rice and garlic and sauté the pot until fragrant

   

9. 9 Then add the roasted pepper sections and chopped roasted pepper and stir-fry briefly, add a small amount of water, add soy sauce, sugar, and salt to taste

   

10. 10 Spread the eggplant on the cutting board, wrap the cooked slices around the pepper knots and chopped pepper

    

11. 11 A freshly wrapped roasted pepper eggplant

    

12. 12 Arrange on the plate and garnish slightly before serving