How to make fried beans with eggplant delicious?

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 pot, add minced ginger and dried chili peppers, and then pour the drained eggplant into the pot. Stir-fry, when it changes color and is a little soft, put the bean clips that have been watered, garlic, light soy sauce, and then add a small amount of salt after stir-frying, and the chicken essence is in the pot.

The first thing is to cut the eggplant into thin slices, then put it in water and rinse it again, fry the eggplant in the pan until golden brown, the skin is very soft and delicious, and then add the beans and stir-fry evenly, add your favorite ingredients, it is very delicious.

First prepare some fresh eggplant, cut it into small pieces for later use, then prepare some fresh beans, soak them in water for later use, heat the oil, add green onions, ginger and garlic and stir-fry until fragrant, then put in eggplant and beans, add seasonings, and stir-fry over high heat to get out of the pot.

Wash and dry the eggplant or beans, cut them and set aside. Prepare an appropriate amount of green onion, ginger, garlic, chili, monosodium glutamate, and oyster sauce. Hit the ** pot, pour in an appropriate amount of cooking oil, and put in the green onions, ginger, garlic and spicy chair after the oil is hot.

Pour the chopped eggplant or beans into the wok, turn to high heat and stir-fry, when it is almost ripe, turn it to low heat, pour in monosodium glutamate and oyster sauce, stir well with a vegetable spatula, turn off the heat.

1. Method 1.

1. First of all, cut the eggplant into strips, cut the beans into sections of about 3 cm, cut the dried chili peppers into sections, and chop the garlic.

2. Pour an appropriate amount of oil into the pot, when it is hot, pour the eggplant into the pot and fry it, and remove the oil after the eggplant becomes soft.

3. Then fry the beans in the pan until they are six ripe and then take them out.

4. Leave the bottom oil in the pot, add garlic and dried chili peppers and stir-fry, add chili sauce and stir-fry evenly when there is a fragrance, then pour the beans into the pot, stir-fry until the beans are completely cooked, and then pour in an appropriate amount of cooking wine to taste.

5. Then stir-fry the eggplant in the pot, add half a spoon of salt, a small half spoon of sugar, and an appropriate amount of light soy sauce, quickly stir-fry until the eggplant becomes soft and cooked, and then add an appropriate amount of water starch to remove the juice while stir-frying.

Cooking Tips:

The eggplant is oiled, which can keep the eggplant from black and the skin from discoloration, so that the color of the fried eggplant is more beautiful.

2 Method 2. 1. Remove the tendons of the beans, cut them into sections, wash them again, do not peel the eggplant, cut them into thin strips after cleaning, then soak them in salt water for 10 minutes, pick them up and squeeze out the water.

2. Wash the red pepper, garlic and chives and set aside.

3. Put oil in the wok, heat it, fry the beans until soft, remove the oil, and then put in the eggplant and fry it until it is soft.

4. Leave a little oil in the pot, stir-fry the garlic and red pepper to bring out the fragrance, pour in the beans and stir-fry, then add the eggplant, add a little boiling water, salt and oyster sauce and cover the pot and simmer for a while, and burn until the juice is almost dry.

Cooking Tips:

Soak the eggplant in water after cutting it into cubes to reduce the amount of oil used. Eggplant is easy to turn black after being cut, so you should soak the cut eggplant in cold water or low-concentration salt water to effectively prevent the eggplant block from oxidizing and turning black. At the same time, because the eggplant itself has heat poison, soaking can soak out the toxin.

The preparation of fried eggplant with beans is as follows:Ingredients: 150 grams of beans, 1 eggplant, 2 cloves of garlic, 100 grams of oil, 1 teaspoon of salt, 1 tablespoon of light soy sauce, 1 2 tablespoons of dark soy sauce, 2 tablespoons of cold boiled water, 1 teaspoon of chicken essence, 1 tablespoon of spicy sauce, 1 2 tablespoons of chopped pepper.

Steps: 1. Cut the eggplant into 7cm strips and soak in water.

2. Handle the beans and cut them into 7cm long segments.

3. Chop the garlic.

4. Mix all the seasonings except the garlic well.

5. Drain the eggplant, remove the oil from the pan, and when the oil is hot to seven or eighty, fry the eggplant until it is soft and set aside.

6. Leave a stick of manuscript oil at the bottom of the pot, and fry the beans until soft.

7. Add the eggplant and stir-fry with no mu.

8. Add minced garlic.

9. Add the Mengchaxiao sauce, stir-fry evenly and then get out of the pot.

10. Finished product.

Fried eggplant with beans is delicious:Ingredients: 1 eggplant, 200 grams of beans, 100 grams of minced meat, appropriate amount of chopped green onion, appropriate amount of minced ginger, 4 cloves of minced garlic, 1 spoon of light soy sauce, 1 spoon of sugar, appropriate amount of salt, a little chicken essence, 1 spoon of vinegar, appropriate amount of oil, two dried chili peppers, 10 Sichuan peppercorns.

Steps: 1. Cut the beans into sections.

2. Cut the eggplant into strips.

3. Remove the beans when they are fried until they are slightly wrinkled, and the eggplant is also fried and removed.

4. Heat the bottom oil in the pot, add the dried chili pepper and pepper to stir until fragrant, add the minced green onion and minced ginger to stir until fragrant, and then add the meat filling and stir-fry.

5. Pour in the fried beans and eggplant, add minced garlic, light soy sauce, sugar, salt, chicken essence, stir-fry evenly, and finally pour in balsamic vinegar to remove from the pot.

6. Done. <>

Answer: 1. Ingredients needed to make fried eggplant with beans:

1 eggplant, 1/2 kg of beans, 4 cloves of garlic, 1/2 teaspoon of salt, appropriate amount of peanut oil, a little pepper, 1 teaspoon of soy sauce, and 1/2 teaspoon of oyster sauce.

Second, the method of stir-fried eggplant with beans:

1. Wash the eggplant.

2. Cut the eggplant into sections.

3. Put the eggplant in salt and marinate for 15 minutes, then rinse off the salt with water after 15 minutes, and then drain the water.

4. Pick the beans, wash and drain.

5. Add twice as much peanut oil as usual and bring to a boil.

6. Put the eggplant in oil and roll it from oil until the eggplant is soft.

7. After the eggplant skin is a little wrinkled, scoop it up and drain the oil.

8. Add the beans and continue to medium heat.

9. Roll the oil until the beans are wrinkled, remove and drain the oil.

10. Leave the bottom oil and add the garlic.

11. Put the eggplant beans together, stir-fry, then add half a teaspoon of oyster sauce, one teaspoon of soy sauce, and half a teaspoon of salt.

12. Finally, sprinkle with pepper, sprinkle evenly, and the fried eggplant with beans is ready.

The delicious method of fried eggplant with beans is as follows:

Ingredients: long beans, red pepper, green onion, ginger and garlic, dried chili, eggplant, salt, chicken essence, light soy sauce, sugar, oil consumption, starch, etc.

1. Wash and cut the long beans into sections, shred the red pepper and orange, cut the green onion into small sections, cut the ginger into round slices, slice the garlic, and cut the dried chili pepper into small sections.

2. Cut the eggplant into long strips and put them in a basin, sprinkle in an appropriate amount of starch, and mix well.

3. Heat the oil in the pot, when the oil temperature is 5 hot, put in the eggplant strips, fry for about 1 minute, remove and set aside, and lubricate the beans and red peppers.

4. Start another pot, add a little oil, add green onions, ginger, garlic, dried chili peppers, oil, add a small amount of water, and then add salt, chicken essence, light soy sauce and sugar.

5. Pour in eggplant strips and beans, stir-fry over high heat, then hook in water starch, pour in oil, stir-fry evenly, and put on a plate.