How to cook dry braised eggplant beans? An authentic way to roast beans with eggplant

Wash the long beans and cut them into sections, cut the eggplant into pieces about the thickness of your little finger, slice the ginger and garlic, and cut the dried chili peppers into small pieces.

After the water in the pot is boiled, put in the beans, and immediately pick up the beans after the water boils again, (the beans are in the water for about a minute, add a little salt and a few drops of oil when cooking, the purpose is to remove the beany smell and maintain the green color of the beans) <>

Put oil in the pot, pour in the eggplant strips when heated to high temperature, and pass the oil, (the eggplant is easy to absorb oil, when the oil is over, the eggplant should be put in when the oil is hot and high, and then turn to low heat, after the eggplant changes color, turn to high heat when the pot is raised, so that the eggplant can keep its shape and will not absorb too much oil).

After the eggplant is served, leave a little base oil in the pot, add garlic slices, ginger slices, and chili peppers to stir-fry until fragrant, and then pour in the beans and eggplant.

Adjust the sauce, mix an appropriate amount of salt, sugar, fresh shellfish juice (or oyster sauce, the purpose is to increase freshness, because I don't like to use chicken essence, and add some seafood seasoning to stir-fry the taste comparable to that of a restaurant), and adjust the water into juice; (This step can be done while frying the eggplant).

Pour in the seasoned juice, cover the pot and simmer for a while, and cook until the juice is almost dry.

Ingredients: 500 grams of beans, 15 grams of eggplant, 10 grams of cooking wine, a little chicken essence, an appropriate amount of salt and sugar, 150 grams of clear soup, 10 grams of sesame oil, and an appropriate amount of chopped green onions. <>

Method: 1. Wash the beans and eggplant, tear off the tendons of the beans, break them into small pieces by hand, and tear the eggplant into small pieces by hand.

2. Blanch the beans with water and set aside.

3. Put oil in the pot, put the eggplant after the oil is hot, slide the eggplant in the oil, take out and drain the oil for later use.

4. Put a little oil in the pot, put in the green onion after the oil is hot, then put in the beans and stir-fry a few times over high heat, then add eggplant, cooking wine, salt, sugar, clear soup and sesame oil. Finally, stir-fry a few more times and get out of the pot.

It's delicious, and a bowl of rice with white flowers is a perfect match.

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.