How to cook homemade eggplant roasted beans, how to make eggplant roasted beans

Wash the long eggplant and cut into long strips. Wash the long beans and pinch them into sections. Wash the peppers and cut them into rings. Wash and finely chop the garlic. Spare.

Remove the oil from the pan, and when the oil is very hot, add the eggplant strips. Fry the eggplant strips until lightly browned on both sides, remove and drain the oil for later use.

Add an appropriate amount of oil to the pot, and when it is hot, add the pepper and garlic and stir-fry until fragrant.

Add the long beans and stir-fry for 3 minutes.

Add the fried eggplant strips, add an appropriate amount of water, cover the pot, and simmer over medium heat for 3 minutes. Then, boil the pot, add an appropriate amount of salt, light soy sauce and mushroom essence, stir-fry evenly, and then you can get out of the pot.

Snack guys, did you get it? ~~

Ingredients: 150 grams of beans, 1 eggplant, about 15 grams of chopped pickled pepper, appropriate amount of soy sauce, appropriate amount of minced garlic.

Method: 1. Remove the ribs and wash the beans, cut them into shreds, wash the eggplant and cut them into thin strips;

2. Heat the pot and pour oil, first fry the shredded beans until they change color slightly, pour in the soy sauce, add some water, and cook for about 3 minutes;

3. Pour in the eggplant strips, fry until the eggplant is soft, pour in the pickled peppers;

4. Stir-fry slightly, and finally sprinkle with some minced garlic.

Remarks: 1. The oil does not need to be much, and the taste is good enough;

2. Eggplant skin is nutritious, it is best not to peel it;

3. The seasoning already has soy sauce and pickled pepper, don't put salt anymore;

4. If you don't put pickled peppers, add more soy sauce and salt;

5. Beans must be ripe thoroughly.

The steps to make the eggplant roasted beans are as follows:

Ingredients: 1 long eggplant, 300 grams of green beans.

Excipients: vegetable oil, 1 tablespoon of bean paste, 5 grams of ginger, 2 cloves of garlic, 10 grams of light soy sauce, appropriate amount of water starch, 1 gram of chicken essence.

The steps are as follows:>1After cutting the long eggplant into two sections from the middle, I cut it into sections again and it is easy to burn in such a shape and is not easy to deform.

2.Wash the green beans (you can also make them with cowpeas) and cut them into pieces, which are slightly shorter than the eggplant segments, because the eggplant is easy to soften, and the garlic is minced.

3.Heat the pan with cold oil, burn the oil to 8 into hot, fry the beans to the outer skin and bubbles quickly, drain the oil, and turn it back and forth several times to be more even, so that the green beans are very well cooked and taste good, saving time.

5.Pour out the excess, leave the bottom oil at the bottom of the pot, not too much, because the eggplant and beans have been slightly fried, and the oil will come out, add ginger and minced garlic to fry the fragrance, add bean paste and fry the sauce fragrance and red oil, not too much heat to fry, low heat fried paste, bitter.

6.Add beans and tomato sauce and stir-fry evenly to bring out the flavor of the sauce.

7.Put a tablespoon of light soy sauce, a tablespoon of water and chicken essence, and simmer for a while, about 2 minutes, not for a long time.

8.Reduce the juice on high heat, so that the flavor has penetrated into the beans and tomato juice, and the oil is shiny and delicious.

Let me introduce you to a popular one'Eggplant roasted beans, come with me to learn the method of eggplant roasted beans!

Ingredients: cowpea (to taste), eggplant (to taste), garlic (to taste), pork (to taste), red oil bean paste (to taste), chili pepper (to taste), sugar (to taste).

1. Pick and wash the cowpeas, remove the head and tail, and cut them into long sections;

2. After washing the eggplant, cut it into long sections like cowpeas;

3. Put it in a pot, add light salt water and soak it for later use;

4. Heat an appropriate amount of cooking oil in a pot, pour in eggplant strips and stir-fry;

5. Stir-fry the eggplant strips until they are soft and transparent;

6. Leave some oil in the pot, pour in the cowpeas and stir-fry;

7. After stir-frying the cowpeas, they are also put out for later use;

8. Heat a little oil in a pot, pour in garlic, chili pepper and shallots and stir-fry until fragrant;

9. Chop the pork, stir in a little salt, add to the ingredients and stir-fry until cooked, add a tablespoon of red oil bean paste;

10. After the red oil is stir-fried in the bean paste, pour in the fried eggplant strips and cowpeas that have been stir-fried in advance;

11. Stir well and add water starch;

12. When the soup is thick, it can be served and eaten.

Tips: Eating raw or undercooked cowpeas is easy to cause poisoning, so you need to fully fry them before eating; The home-grown cowpeas are very tender, so they are easy to fry without blanching, or they can be soaked in water for half an hour; The bean paste itself has a salty taste, and the pork is also mixed with a little salt, so there is no need to add salt and soy sauce to the whole process.