Pixian Hot Sauce Roasted Long Tomato

Overview

Every fifth and tenth time there is a farmer’s market in the area where I live, commonly known as the market. This market is not small and has a lot of items. You can buy anything you want to eat or use here. Vegetable prices are very cheap recently. I was looking for the ingredients I liked at the stalls on both sides of the road. From a distance, I heard the female stall owner shouting at the top of her lungs that it was only five pounds for one dollar... When I got there, I saw that they were long eggplants, but they were really cheap and fresh. I bought a few and they can be kept for a few days and cooked when I want to eat them. The next episode is here in two days, so let’s get out the eggplant and cook it.

Tags

• hot dishes
• home cooking
• hot pepper
• long eggplant
• onion and garlic
• pixian hot sauce
• salt
• vegetable oil

Ingredients

Steps

1. 1 Wash the long eggplant and pepper and wipe off the water droplets with kitchen paper

   

2. 2 Cut the eggplant and pepper into hob pieces

   

3. 3 Chop the onion and garlic into pieces and take a tablespoon of Pixian bean paste

   

4. 4 Heat the wok and add vegetable oil (more oil than usual for cooking). When the oil is hot, add the eggplant and stir-fry. Press with a spatula while stir-frying

   

5. 5 When you see discoloration, softening and water coming out

   

6. 6 Add seasonings and bean paste

   

7. 7 Stir-fry until fragrant, add some water to prevent sticking

   

8. 8 Add green pepper and stir-fry

   

9. 9 Order some umami soy sauce to freshen it up

   

10. 10 Stir fry for a few times and serve

    

11. 11 Put the prepared vegetables into the plate and you can