EggplantBell pepper, also known as sweet pepperVegetable pepperA type of pepper with the scientific name Capsicum annuumChili pepperHowever, this type of pepper is generally not spicy or only very slightly spicy, with a slight sweetness.In addition, eggplant peppers come in various colors, making the finished dish more appetizing, and the vitamins and nutrients contained in them far exceed those of some fruits, and can also help with digestion and fat burning.

Eggplant Pepper Chicken

IngredientsPreparation

Half a red, yellow, and green eggplant, a piece of chicken breastGingerSalt, rice wine, and oyster sauce.

Method

1. Wash and chop the bell peppers into small pieces, mince the gingerCut the chicken breast into slices, add salt and rice wine, and mix well2. Heat oil in a frying pan, add the chicken skin, pour in oyster sauce, and stir-fry until smooth, then set aside

3. Add oil to the pan, sauté the minced ginger, then add the chopped bell peppers and stir-fry for about half a minute, then add a little salt and stir-fry

4. Add the chicken breast and stir-fry evenly, then serve.

Eggplant Pepper Stir-fry

Lotus RootSlicedIngredients

One piece of young lotus root, half a yellow pepper,

half a red pepper, half a green pepper, one stalk of green onion,olive oilone spoon, salt,white sugara little.Method1. Peel and wash the lotus root, then cut it into long strips and soak it in water for later use

2. Cut all the red, yellow, and green peppers and green onions into strips and set aside

3. Boil water in a pot, blanch the lotus root and bell peppers for about 2 minutes, then drain and put them in a bowl

4. Add green onion strips, olive oil, salt, and white sugar, and stir well.

Eggplant

White Mushroom

Ingredients150g of white mushrooms,

green bell pepper

and 50g of red, yellow, and green bell peppers, 1 tablespoon of oyster sauce, 1 teaspoon of salt, half a teaspoon of sugar,MSGa small teaspoon, 3g of garlic.Method1. Remove the roots of the white mushrooms, separate and wash them, then set aside

2. Wash and chop all the bell peppers and green peppers into strips, and mince the garlic, then set aside

3. Heat oil in a frying pan, add minced garlic and sauté until fragrant, then add the bell peppers and green peppers

4. Add salt, sugar, oyster sauce, and stir-fry over high heat until the bell peppers are 70% cooked, then add MSG and stir-fry evenly.

Eggplant Pepper Stir-fry

Chicken Gizzard

Ingredients300g of chicken gizzard, half a yellow and colored pepper, 1 tablespoon of oyster sauce, 1 tablespoon of rice wine, 1 tablespoon of cornstarch,

soy sauce

1 tablespoon, minced garlic, chopped green onions, a little salt.Method1. Remove the membrane from the chicken gizzard, wash it clean, and cut it into pieces

2. Add cornstarch, oyster sauce, and rice wine to the chicken gizzard, and mix well, marinate for 10 minutes, and cut the bell peppers into pieces

3. Heat oil in a frying pan, add the chicken gizzard and stir-fry quickly until it changes color, then remove and drain the oil

4. Add the bottom oil of the pot, heat to 70% and add minced garlic and chopped green onions, and stir-fry

5. Then add the chopped bell peppers and stir-fry evenly, then add the chicken gizzard, add salt and soy sauce, and stir-fry over high heat for a moment, then serve.

Heat oil in a pan until 70% hot. Add garlic and scallions and stir-fry until fragrant.

Add the bell pepper pieces and stir-fry until evenly combined. Add the chicken gizzards, salt, and soy sauce. Stir-fry over high heat for a moment and then remove from heat.