Green and red eggplant


Green and red eggplant

- Vitamin and mineral supplement: Green and red peppers are rich in vitamin C (anti-oxidation, enhance immunity) and B vitamins; eggplant contains vitamin E (protect cells) and potassium (regulate blood pressure, maintain electrolyte balance), which can provide the body with a variety of basic nutrients. ​ - Promote digestion: Capsaicin in peppers can stimulate the secretion of digestive juices and increase appetite; eggplant is rich in dietary fiber, which can promote intestinal peristalsis and help prevent constipation. ​ - Antioxidant and anti-inflammatory: Both ingredients contain antioxidants (such as anthocyanins in eggplant and carotenoids in peppers), which help reduce oxidative damage in the body and delay cell aging.

Ingredients

Steps

  1. Peel 300 grams of the whole gourd, cut into diamond shapes with scissors, and then wash with clean water.
    Peel 300 grams of the whole gourd, cut into diamond shapes with scissors, and then wash with clean water.
  2. Mix the washed potatoes with sweet potato flour and mix well.
    Mix the washed potatoes with sweet potato flour and mix well.
  3. Heat oil in a pan.
    Heat oil in a pan.
  4. When the oil temperature reaches the point where bubbles appear, you can add the eggplant.
    When the oil temperature reaches the point where bubbles appear, you can add the eggplant.
  5. frying, taking out of the pot for the first time.
    frying, taking out of the pot for the first time.
  6. Check again a second time and set aside.
    Check again a second time and set aside.
  7. Pour 1 spoon of oyster sauce, 1 teaspoon of chicken essence, 2 spoons of starch, 1 spoon of soy sauce, and appropriate amount of salt into a bowl. Add 100 grams of water. Set aside.
    Pour 1 spoon of oyster sauce, 1 teaspoon of chicken essence, 2 spoons of starch, 1 spoon of soy sauce, and appropriate amount of salt into a bowl. Add 100 grams of water. Set aside.
  8. Cut the green and red peppers into pieces and set aside.
    Cut the green and red peppers into pieces and set aside.
  9. 10 grams of ginger, 10 grams of garlic, and 10 grams of chopped shallots.
    10 grams of ginger, 10 grams of garlic, and 10 grams of chopped shallots.
  10. Pour some oil into the green and red peppers, ginger and garlic and fry until fragrant, then pour in the sauce.
    Pour some oil into the green and red peppers, ginger and garlic and fry until fragrant, then pour in the sauce.
  11. When the ingredients turn yellow and start to bubble, add the reserved eggplant and stir-fry together.
    When the ingredients turn yellow and start to bubble, add the reserved eggplant and stir-fry together.
  12. Remove from the pot when the soup is dry.
    Remove from the pot when the soup is dry.
  13. Serve and eat.
    Serve and eat.
Languages
Grüne und rote Auberginen - Deutsch (German) version
Green and red eggplant - English version
Berenjena verde y roja - Española (Spanish) version
Aubergines vertes et rouges - Français (French) version
terong hijau dan merah - Bahasa Indonesia (Indonesian) version
melanzane verdi e rosse - Italiana (Italian) version
緑と赤のナス - 日本語 (Japanese) version
녹색과 붉은 가지 - 한국인 (Korean) version
มะเขือยาวสีเขียวและสีแดง - แบบไทย (Thai) version
青紅映茄 - 香港繁體中文 (Traditional Chinese - Hong Kong) version