Spicy Eggplant


eggplant Half
carrot Half root
green pepper One
Pixian bean paste A spoonful
Balsamic vinegar A spoonful
sugar Half spoon
soy sauce Two spoons
oil Usually the amount of cooking
ginger Small amount
garlic Small amount

Put oil in the pan and add ginger and garlic until fragrant, add a spoonful of Pixian bean paste and stir-fry

Add carrots and stir fry, then add eggplant slices and stir-fry slowly. During the period, add one spoonful of balsamic vinegar, two spoonfuls of soy sauce and half spoonful of sugar (the amount of seasoning is not fixed, according to your taste)

Stir fry until the eggplant becomes soft and the juice is gone

Turn to high heat and stir fry quickly. After the green peppers are dead, you can cook them out!

The practice of spicy eggplant Step 4

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