How to make fried eggplant with beans, how to fry eggplant with beans

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 tendons and wash the beans, cut them into shreds, wash the eggplants 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.

Ingredients: 2 eggplants, 300 grams of beans.

Excipients: 2 grams of salt, 5 grams of light soy sauce, 500 grams of peanut oil, 2 grams of monosodium glutamate, 5 grams of garlic, 10 grams of dried chili peppers.

Preparation of fried eggplant with beans.

1.Prepare beans, eggplant, and peppers.

2.Dice the eggplant, pick the beans, and chop the peppers.

3.Burn the oil, put the beans in the beans and blanch them with oil.

4.Remove from pan and set aside.

5.Then add the eggplant and blanch it.

6.Remove from pan and set aside.

7.Pour out the excess oil and stir-fry in the diced chili peppers until fragrant.

8.Pour in the beans and eggplant.

9.Stir well. 10.Stir-fry with a little salt.

11.Drizzle with light soy sauce.

12.Put some MSG.

13.Stir-fry well and serve on a plate.

14.Stir-fried beans and eggplant.

Ingredients: beans, eggplant seasoning: dried chili, garlic, minced ginger, light soy sauce, chicken essence, salt, monosodium glutamate

1.Cut the eggplant into small strips and soak them in salt water to remove the toxic substances. Wash the bean clips and cut them into finger-length pieces.

A few cloves of garlic set aside. 2.Bring the water to a boil, put the cut bean clips in, pass the water for a few minutes, pick it up and pour it in cold water.

3.Put a little more oil in the pan and pour the drained eggplant into the pot. Stir-fry, when it changes color and is a little soft, put the bean clips and garlic that have been watered, and then add salt after stir-frying, and remove from the pot.

Roasted eggplant with beans.

Ingredients: green eggplant, long beans, green onions, ginger, garlic.

Seasoning: refined salt, lard, monosodium glutamate, salad oil.

Procedure: Wash the eggplant, cut it into long strips and set aside, cut the beans into segments, and slice the green onion, ginger and garlic.

Heat the salad oil in a pot, add the eggplant and beans and soak them in oil and remove them.

Put a little lard in the pot, stir-fry the green onions, ginger and garlic until fragrant, then add the eggplant and beans, and simmer together until cooked, then serve on a plate.

Characteristics: green color, soft fragrance and delicious.

The burning time should not be too long.

How do you cook fried beans with eggplant? Grab the cut eggplant, squeeze out the water, add salt, stir-fry the minced garlic until fragrant, add the beans, eggplant, add the chicken essence and light soy sauce, consume oil, millet is spicy, and stir-fry evenly.

The beans and eggplants are all fried, and the sauce is poured in the pan until fragrant.

The home cooking of carob eggplant is as follows:

Ingredients: 1 eggplant, 1 handful of beans, appropriate amount of green onion, ginger and garlic, 1 spoon of Pixian bean paste, 2 spoons of dry starch, 1 spoon of light soy sauce, 2 spoons of oyster sauce, half a spoon of sugar, appropriate amount of salt, plates, pots, etc. Blocking paragraphs.

1. Cut the eggplant into long strips with the skin, then wash and put it in a bowl.

2. Sprinkle a spoonful of salt to marinate evenly, wait for the water to come out, and cut the beans into sections for later use. After grabbing out some of the water from the eggplant strips, stir in two spoonfuls of dry starch and set aside.

3. Heat the oil in the fryer, after the oil temperature is 70% hot, add the eggplant strips and fry them slowly over medium heat, and remove the oil after it hardens slightly.

4. Put the beans into the fried for a while, the skin is white and foaming, and then take it out for later use.

5. Add a little oil to the wok, after the oil temperature is 60% hot, add green onions, ginger, garlic, Pixian bean paste 1 tablespoon and stir-fry the red oil, pour the fried eggplant strips and beans into and stir-fry a few times. Mix 1 tablespoon of light soy sauce, 2 tablespoons of oyster sauce, half a tablespoon of sugar, 2 tablespoons of dry starch and half a bowl of water into the sauce, turn on high heat and slowly pour it into the pot to thicken the flavor, simmer for 2 minutes, and then put it on the plate.

I forget when the classic dish of fried eggplant with beans arose in our restaurant, and then many people thought it was delicious, and slowly many people began to fry it like this at home. However, there is still a difference between home-fried and restaurant. The restaurant generally deep-fried the beans and eggplant in oil first, so that the beans and eggplant maintain the color and taste, and then fry them a little to season, and finally pour some cooked oil, which looks particularly attractive, but the oil is too big, and eating too much is not good for health.

Families generally don't do this, it's just simple firing, not so oily, and of course not as good-looking as the restaurant, but health is the most important thing, right?

Ingredients: 3 eggplants.

Beans 150 grams.

100g pork belly.

Red pepper 1 pc.

Garlic 4 cloves.

Ginger 1 slice Cooking oil to taste.

Salt to taste 1 tablespoon cooking wine.

Light soy sauce to taste.

Homemade fried eggplant with beans.

Cut the pork belly into strips and marinate for a while with a little cooking wine and a small half-spoon of salt. Add some meat and stir-fry for more fragrant.

Wash the beans, cut them into inch pieces, and dry the water.

The eggplant I bought at home is the thin kind, so I used 3 of them. Cut the eggplant into inch-long strips, soak in salted water for a few minutes, then drain the water before stir-frying.

Finely chop the ginger, garlic and chili peppers.

Heat the pot, pour in an appropriate amount of cooking oil, pour in the pork belly and fry for a while until slightly charred.

Then add ginger and garlic and stir-fry until fragrant.

Pour in the beans and eggplant and stir-fry for a while. Stir-fry until the beans darken in color.

Add the chili peppers and stir-fry a few more times.

Add 1 teaspoon of salt, 2 tablespoons of light soy sauce and a little water if a little dry. Stir-fry and mix well, cover and simmer for three or four minutes to ensure that the ingredients are cooked thoroughly, and then open the lid and accept the soup.

Tips: 1. The eggplant is easy to oxidize and turn black after cutting, you can soak it in salted water for a few minutes, not too long, and drain the water before putting it into the pot.

2. Add some pork belly to stir-fry will be more fragrant and delicious, of course, it doesn't matter if you don't add it.

3. Simmer for a few minutes to ensure that the ingredients are cooked thoroughly, because they are fried directly. You can also blanch the water before frying, and you don't need to simmer later.

Stir-fried eggplant with beans.

Ingredients: 2 long eggplants, 2 cloves of garlic, 5 dried chilies, 10 ml of light soy sauce, 20 ml of oyster sauce, appropriate amount of vegetable oil.

Method:1Wash the eggplant and cut it into long strips, soak it in clean water for half an hour and remove it.

2.Wash the beans, pick the old tendons and cut them into growing sections, cut the dried chili peppers into small pieces, and pat the garlic and chop them.

3.Pour an appropriate amount of oil into the pot, heat the oil at a temperature of 7, fry the eggplant until soft, and remove the oil.

4.Fry the beans in oil until the skin is wrinkled, then remove the oil.

5.Leave a little base oil in the wok and add minced garlic and dried chili peppers to sauté until fragrant.

6.Then add the eggplant and beans and stir-fry, add light soy sauce, oyster sauce and a little clean water and stir-fry evenly.

7.Cover the pot and simmer for a while, until the soup thickens.

1. Prepare ingredients: eggplant, beans, dried chilies, ginger, garlic, light soy sauce, oyster sauce.

2. Cut the eggplant into cubes and soak in water.

3. Fry the eggplant until slightly charred, add the beans, continue to fry, and remove after cooking.

4. Stir-fry ginger and garlic until fragrant, add eggplant beans to brighten the corner of the shed, add light soy sauce and oyster sauce and stir-fry evenly.

Eggplant beans are a home-cooked dish made with eggplant and beans. Eggplant is also rich in nutrition, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.

Tips: 1. Beans must be fried to prevent poisoning.

2. The eggplant is oily, which can keep the eggplant from black and the skin from discoloration.

The preparation of fried eggplant with beans is as follows:Ingredients: beans, eggplant, garlic, salt, chicken essence, etc.

1. Remove the tendons of the beans, pick small pieces, wash and set aside. Eggplant is removed from the pedicle and washed to eliminate laughter and cut into a hob shape.

2. Soak in clean water to prevent oxidation of eggplant.

3. Finely chop the garlic. Pour socks into the pot and add oil, heat the heat to raise the wisdom, and add the minced garlic to stir out the fragrance.

4. Add the drained eggplant and beans and stir-fry a few times.

5. Add half a bowl of water. Cover and simmer until slightly dry. Open the lid and add salt and chicken essence and stir-fry until the eggplant is soft and rotten, and the water can be drained.

The preparation of fried beans with eggplant is as follows:Tools Ingredients: eggplant, beans, ginger, garlic, dried chili, salt, chicken essence, light soy sauce, oyster sauce, water.

1. Finely chop the ginger and garlic, wash the dried chili pepper and cut it into small pieces for later use.

2. Take a small bowl and add salt, chicken essence, light soy sauce, oyster sauce and water to make a sauce.

3. Remove the head and tail of the beans and cut them into about 5cm segments for later use.

4. Heat the oil in the pot, put the beans in the pan and fry them for 30 seconds, and put the fried beans out of the oil.

5. Cut the eggplant into about 5cm segments, fry the eggplant in the pan and put it in the jujube oil for later use.

6. Leave the bottom oil in the pot, add ginger, garlic and dried chili peppers and stir-fry over low heat until fragrant.

7. Pour the fried eggplant and beans into the pot, add half a bowl of prepared sauce and simmer to get out of the pot.

The fried eggplant in the beans is delicious as follows:Tools Ingredients: eggplant, beans, ginger, garlic, dried chili, salt, chicken essence, light soy sauce, oyster sauce, water.

1. Finely chop the ginger and garlic, wash the dried chili pepper and cut it into small pieces for later use.

2. Take a small bowl and add salt, chicken essence, light soy sauce, oyster sauce and water to make a sauce.

3. Remove the head and tail of the beans and cut them into about 5cm segments for later use.

4. Heat the oil in the pot, put the beans in the pan and fry for 30 seconds, and put the beans with a good frying posture to control the oil.

5. Cut the eggplant into about 5cm sections, fry the eggplant in the pan and put it out for later use.

6. Leave the bottom oil in the pot, add ginger, garlic and dried chili peppers and stir-fry over low heat until fragrant.

7. Pour the fried eggplant and beans into the pot, add half a bowl of prepared sauce and simmer to get out of the pot.