From the work of Japanese cartoonist Ji Yongshi, "The Food of Yesterday" Vol.4 #26.なすとパプリカのいため cook me here with half of red pepper and yellow pepper. The soy sauce is more, the color is a bit deep.
The production screen on the book.
Prepare the raw materials. Because the eggplant I bought this time is relatively old, so I went to the skin, the tender eggplant does not need to be peeled, there are many anthocyanins in the skin, which is very good for the body. The red and yellow peppers in the picture are each used in half.
Cut the eggplant. The pepper is cut in half, seeded, and shredded. Cut the dried peppers into small pieces.
Put the oil in the pot. After the heat, first dry the pepper and saute it. Then fry the eggplant and fry the surface.
Then add the red pepper, add half a bowl of water, and taste the miso, cooking wine, soy sauce and MSG.
Cook over medium heat until the water is ready for quick drying.
At the table. I also sprinkled some scallions on the surface.
There are liquids in soy sauce, miso and cooking wine, so don't add too much water. If there is no miso, use sugar and add more wine. A little bit sweet, a little spicy, more is the smell of soy sauce, the eggplant tastes deep, and the pepper is also very tasty. Too much soy sauce will be like this, the color looks very deep, pay attention to control.