How to stir-fry eggplant and green peppers
In the past 10 days, among the popular topics on home-cooked cuisine on the entire network, the combination of eggplant and green pepper has attracted much attention. Whether it is a short video platform or a food forum, users are discussing how to stir-fry delicious eggplant and green peppers. This article will combine hot topics across the Internet to analyze the fried eggplant and green peppers in detail for you, and provide structured data for your reference.
1. Nutritional value of eggplant and green peppers
Eggplant and green pepper are common vegetables, not only affordable but also nutritious. Here is a comparison of their nutritional content:
| Nutritional ingredients | Eggplant (per 100g) | Green pepper (per 100g) |
|---|---|---|
| Calories | 25kcal | 20kcal |
| carbohydrate | 6g | 4.6g |
| Dietary fiber | 2.5g | 1.4g |
| Vitamin C | 5mg | 72mg |
As can be seen from the table, green peppers have much higher vitamin C content than eggplant, and eggplant has more dietary fiber. The combination of the two not only complements the taste, but also has a more balanced nutrition.
2. Eggplant and green pepper selection techniques
If you want to stir-fry delicious eggplant and green peppers, selecting ingredients is the key. The following are the hotly discussed material selection points across the network:
| Ingredients | High-quality features | Bad quality characteristics |
|---|---|---|
| eggplant | Smooth skin, uniform color, and firm feel | Wrinkled, spotted, soft and soft |
| Green pepper | Bright green color, fresh stalks, crispy and hard feel | Yellow color, dry stalks, soft and soft feel |
3. Classic fried method
According to popular recipes throughout the network, here are the most popular ways to stir-fry eggplant and green peppers:
| step | Key points of operation | Time control |
|---|---|---|
| 1. Preprocessing | Cut the eggplant into strips and soak it in salt water for 10 minutes, remove the seeds of the green pepper and cut into shreds | 10 minutes |
| 2. Stir-fry | Hot the pan and cool the oil, stir-fry the eggplant until it becomes soft | 3-5 minutes |
| 3. Seasoning | After adding green peppers, add light soy sauce, oyster sauce, and a little sugar | 1 minute |
| 4. Receive juice | Fry quickly over high heat until the juice is dry | 1-2 minutes |
4. Popular innovative practices across the network
Recent popular innovative practices on the Internet include:
| Innovation points | Specific practices | Popularity index |
|---|---|---|
| Garlic version | Finally sprinkle a lot of minced garlic and stir-fry | ★★★★★ |
| Fish fragrance version | Add fish sauce to season | ★★★★☆ |
| Dry stir-fry version | Stir slowly until slightly burnt | ★★★★☆ |
5. Frequently Asked Questions
Based on the heat of discussion across the Internet, the following common questions were sorted out:
| question | Solution |
|---|---|
| Eggplant absorbs too much oil | Marinate in salt or microwave for 1 minute in advance |
| Green peppers are too raw or too old | Adjust the time to put the pot according to the variety, and then put the thin-skinned green peppers. |
| Finished product turns black | Avoid using an iron pot, add a little vinegar to maintain the color |
6. Cooking tips
1. Use the eggplant immediately after cutting it or soak it in water to prevent oxidation and darkening.
2. Green peppers should not be fried for too long, so they will be crispy and tender.
3. If you like spicy taste, you can add a little millet pepper to enhance the flavor.
4. Drinking a little sesame oil at the end can enhance the aroma.
Through the above structured data and detailed steps, I believe you can definitely stir-fry delicious eggplant and green peppers. This simple and nutritious home-cooked dish is an excellent choice for both rice and noodles. According to the popularity trends across the network, this dish continues to be popular because of its simple operation and balanced nutrition. Why not try it today!
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