In summer, in the countryside, it is common to see eggplant long beans dried, is it delicious?

It is very delicious, and the dried eggplant can be fried with meat, and some chili peppers can be added, and it can also be used as an ingredient for making dumplings, which is very delicious.

Yes, this is very tasty and can be used for stir-frying, it tastes great and has a great texture.

I think this way you can concentrate all the juice in the vegetables, and it's very delicious and delicious.

It is indeed more delicious, different people have different preferences, and such a dish is very suitable for eating hot pot in winter.

I don't think it's delicious, and these dishes don't have their original taste after drying.

It is relatively delicious, you can cook and eat, the taste is very good, and it is also very delicious.

Ingredients: long beans, eggplant.

Excipients: oil, salt, chopped pepper, soy sauce, garlic cloves, ginger.

Method: 1. Cut the eggplant into hob pieces, add a little salt and knead well and marinate for ten minutes.

2. Wash the beans and break them into small strips.

3. Finely chop the garlic and ginger.

4. Put oil in the bottom of the pot and simmer the minced garlic and ginger until fragrant.

5. Pour in the beans and stir-fry quickly over high heat.

6. Wring the eggplant into the pot, pour it into the pot and stir well.

7. Pour in a spoonful of chopped pepper, a little soy sauce, fry until the eggplant is soft, add a little water, and simmer for five minutes.

Quick-frozen, or eggplant slices or pieces mixed with some noodles and dried, beans can also be quick-frozen, and some are frozen with water on the side.

Long beans, also known as cowpeas, are a vegetable that is abundant in summer. It is a cultivated species that can form elongated pods in cowpea species, and is an annual winding herbaceous plant. Also known as carob, carob, bean, wakabean.

Contains various vitamins and minerals, etc. The flesh of the tender bean pods is thick, crisp and tender when fried, and it can also be scalded and then served cold or marinated. The pods are long and tube-like, brittle and soft, and are commonly found in white beans, green beans, and purple beans.

When buying beans, it is generally better to have uniform thickness of bean strips, bright color, transparent and shiny, and full grains, while beans with cracks, wrinkled skin, too thin and no seeds, and insect marks on the epidermis are not suitable for buying. Beans have a good nutritional content and are the meat among vegetables.

You can use oil to stir a little without salt, and then put it in the quick-freeze, and the next time you take it out and eat it, it won't smell, and my grandmother kept it like this.

You're lucky and I'll teach you a trick. Cut it, dry it, wrap it in plastic and leave it in a dry place. Winter is as precious as meat, and summer dishes are ten million times better than winter greenhouses.

Dry it and put it away, and soak it when you eat it in winter.

Method: 1. Boil a large pot of boiling water, beans, and eggplant into boiling water and boil for about 1 minute, then the beans and eggplants will soften.

2. Drain the beans and eggplants and let them cool, dry them on the drying rack, and do not overlap the beans and eggplants.

3. Take it to a sunny and ventilated place in the yard during the day. (If the dew is heavy at night, then take it into the house at night and take it out again during the day until the beans and eggplants are completely dried and dehydrated.) )

4. Put away the dried beans and eggplant, divide them into bundles, seal them, and take them out to eat after a while.

Cut into sections or slices of eggplant and thread them in a bunch with a stick.

Beans and eggplants are very much in summer and after the beginning of autumn, and they can't be eaten when they are planted in the vegetable garden, and there are a lot left, and they are wasted when they are thrown away. The main reason for this is that because of thrift, there are not many vegetables to eat in winter, except for Chinese cabbage, there are radish, and there are almost no other vegetables and vegetables, so that the dried beans and dried eggplant skin can be fried and eaten, and the taste is changed. ‍‍

Dried beans contain protein, fat, carbohydrates, crude fiber, etc., which are rich in phosphorus and magnesium, which can maintain bone health, nervous system function, adjust cardiovascular and blood pressure, crude fiber helps digestion, enhance appetite, and improve maternal sleep. In addition, the amount of beans grown for a while is large, and the amount of fresh food is not needed, and it is also a good storage method to make dry preparations for winter vegetables. Like our local dried eggplant, it is salt, rice noodles, spicy noodles and so on.

Can be made as a snack. ‍‍

It is for easy storage, so that it is not easy to break, we have many sisters, and when I was a child, I planted a lot of beans and eggplants at home. When we went back from the National Day holiday, my grandmother took us to the field to pick the beans back. Together, the sisters and I took the beans into small pieces and took them to the river to be washed.

Grandma boiled water in a large pot at home, and we took the cleaned beans back and cooked them. After cooking, they were dried on a dustpan, and we would pick beans from time to time to eat. ‍‍

In fact, our family not only dried beans and eggplant skins, but also dried sweet potato stems, dried radish, radish leaves, dried mushrooms, etc. It's because it's convenient to eat dried vegetables, and you don't have to go out to buy vegetables often in winter. Especially in the winter in the north, the road is closed by heavy snow, and these dried vegetables solve the problem of not being able to buy vegetables. ‍‍

The dried beans can be preserved, and we all have to bring a bag with us when we go out to study. At that time, the conditions did not allow, the dried beans were soaked in water and softened and put in the lunch box to add some oil to steam, and I thought it was delicious at the time, and the eggplant skin was also dried for good storage.

Beans and eggplants are easier to store after drying. And the dried eggplant is also very delicious. Especially when making braised eggplant in sauce, it is especially delicious.

Dried beans are sweet and light, nourishing the spirit, invigorating qi and strengthening the spleen, harmonizing the viscera, and have the effect of dissolving dampness and reducing swelling. Eggplant skin is rich in B vitamins, as well as anthocyanins, vitamin E and other substances, which have strong antioxidant and anti-aging effects. Fresh beans and eggplants may not be very high in season, but if they are made into dry goods, they may multiply several times. ‍‍

Because it's delicious. I love sun-dried vegetables. Eggplant, squash, zucchini, cowpeas, beans, potatoes, cucumbers, radish.

Every year when it is the season to dry vegetables, I go to the countryside to pull these things, or go to the market to buy them and dry them. Whether it is stir-fried, stewed, or made into pickles, it is very delicious. It's very troublesome to get sun, after all, the balcony space is limited, and I toss it for more than half a month, and the sun has to be particularly good.

I don't think I like it! Most of our families would dry some dried beans and eggplant skins. One is that there are too many knots to eat, and the other is that there are children who go to school outside to take to school to eat (when we go to school, dormitory students have to bring their own rice and vegetables to the canteen to steam, which is the kind of aluminum lunch box. , or sometimes there are no greens to eat for a change of taste. ‍‍

Because in ancient times, there was no refrigerator and could not store things, so they were dried into beans and eggplant skins, which could be stored for a long time.

When it's in season, you can't sell it, and you can't eat it all. The original idea was that in order not to waste, everyone thought about how to store it, and when the season came, they could eat it if they wanted to, and there would be dried beans, dried eggplant skins and other dry goods.

This is the eating habits of a place, and it carries the inheritance of a place and the thoughts of ancestors. I think it's not surprising that there are so many kinds of Chinese food and a variety of snacks.