An authentic way to roast beans with eggplant

Roasted beans with eggplant.

Cowpea is sweet and flat, invigorating the stomach and kidneys, containing protein that is easy to digest and absorb, and also contains a variety of vitamins and trace elements, etc., and the phospholipids contained in it can promote insulin secretion, which is an ideal food for diabetics.

Ingredients: Appropriate amount of cowpea, appropriate amount of eggplant, appropriate amount of garlic, appropriate amount of pork, appropriate amount of red oil bean paste, appropriate amount of chili pepper, appropriate amount of sugar.

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

2. After washing, the eggplant is also cut into long sections like cowpeas.

3. Put it in a pot and soak it in light salted water for later use.

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

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

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

7. After stir-frying the cowpeas, also put them 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-fry well and add water starch.

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

Tips: 1. Eating raw cowpeas or unfried cowpeas is easy to cause poisoning, so you need to fully fry them before eating.

2. The cowpeas grown at home are very tender, so they are easy to fry without blanching, or you can soak them in water for half an hour.

3. 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 in the whole process.

The authentic way to cook eggplant beans is to sauté the eggplant first, then pour the beans into it, add other seasonings and simmer for 10 minutes.

The authentic way to fry eggplant beans is to fry the eggplant, blanch the beans in water, and then put them together in oil and fry them.

The authentic method of burning eggplant is to wash this eggplant again, and then cut it into pieces, so the eggplant is particularly delicious, so this method is also quite special, and then its taste and taste are very nutritious.

Eggplant roasted beans, first, the eggplant and beans are passed through in oil, and then fried again with bean paste chili.

The authentic method of roasting beans with eggplant, eggplant and beans are simply a delicious pairing.

Eggplant roasted beans, that should be the choice of the raw material. Then go to cook rice.

I don't know about this authentic method for this disease, because I haven't tried it, so I can't tell you about this authentic method.

The authentic method of roasted beans with eggplant is as follows:

Tools Ingredients: 1 long eggplant, 300 grams of green beans, vegetable oil, a 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, pot.

1. After cutting the long eggplant into two sections from the middle, cut it into sections again, so that it is easy to burn and not easy to deform.

2. Wash the green beans (you can also use cowpeas) to remove the head and tail, and cut them into pieces, which are slightly shorter than the eggplant segments, which is more beautiful, 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 heat, fry the beans to the outer skin and bubbles quickly, drain the oil, and turn it back and forth several times to be more evenly dry.

<>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.

6. Add beans and tomato juice 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, simmer for a while, about 2 minutes, do not simmer 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.