Eggplant with chili peppers and preserved eggs in the rice

The spiciness can be adjusted by yourself, and the method is not complicated, it is a common ingredient at home, which can be eaten in all seasons, and the rice is healthy and delicious

Ingredients

Eggplant IuseHangzhoueggplant,2 thinskin

Pepper 2

Preservedeggs 2

Garlic 1 largeclove

Salt Alittle

Greenonion 5 grams

Sugar 1/2 spoon

Lightsoysauce 1 spoonandahalf

Oystersauce 1 spoon

Balsamicvinegar 2 spoons

Sesameoil 1/2 spoon

Tomato 1 pc

Cooking Instructions

All the ingredients, Hangzhou eggplant is slender, thin skin, easy to steam, these can just make a plate, you can add more peppers ï¸ if you like spicy, I added a tomato, the flavor and color are much better~
Cut the eggplant into sections
Put it in a pot, boil the water and steam for 15 minutes
Peel the preserved eggs and place them in a deep bowl
Preserved eggs are cut into small pieces with scissors
Roast the tomatoes on a fire with a fork until the skin splits, peeling off the skin
Put it in a preserved egg and cut it into small pieces with scissors as well
Cut it like this
Put the peppers in the air fryer at 200 degrees for 15 minutes,
That's fine, peel off the skin (if you don't like spicy, you can remove the seeds before roasting the peppers)
Place the peppers in a bowl
At this time, the eggplant is also steamed
Place on a clean plate
Simple tear open
Eggplant is put in as well
Finely chop the garlic and put it in a bowl
Add 1 scoop of light soy sauce
Add two tablespoons of balsamic vinegar, half a tablespoon of sesame oil, half a tablespoon of sugar, 4 grams of salt (according to the amount of dish) and stir well
Pour the sauce into a large bowl, mix well, put on a plate, add tomatoes, and the soup will increase
This is the version without tomatoes, the color is a little worse, but the taste is better