Braised Eggplant and Long Beans with Soy Sauce

Name: Braised Eggplant and Long Beans with Soy Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Round eggplant; 6 pieces cowpea; 2 tsp Soy sauce; 2 cloves garlic; 2g Sugar; 100g Cooking oil; 10g starch; 1g Chicken noodles; 1/2 Red pepper

by Peach

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Everyone knows that the taste of sauce is the best for people in Beijing. Sauce is inseparable from stir-fried dishes, sauce is inseparable from stewed meat, and sauce is also inseparable from noodles! Only the dishes with rich sauce can be eaten, and even better!

Ingredients

1 piece Round Eggplant
6 pieces Cowpea
2 tsp Soy Sauce
2 cloves Garlic
2g Sugar
100g Cooking Oil
10g Starch
1g Chicken Noodles
1/2 Red Pepper

Braised Eggplant and Long Beans with Soy Sauce

1. Prepare the raw materials, wash the round eggplant, pinch the long beans to remove the old tendons, and wash the red pepper;

Braised Eggplant and Long Beans with Soy Sauce recipe

2. Cut the long beans into long sections, and cut the red pepper into diamond-shaped slices;

3. Cut the irregular pieces of round eggplant with a knife, sprinkle with dry starch, turn the eggplant and mix well, so that each piece of eggplant is coated with starch;

4. Pour edible oil into the wok, put the eggplant in the oil at 50% heat;

5. Wait until the eggplant is fried until golden brown and remove it for later use;

6. Then add the long beans and fry them until the skin of the beans is wrinkled and white, then remove;

7. Leave a small amount of base oil in the wok, add garlic cloves and fry until fragrant;

8. Then add the soybean paste and stir fry until fragrant, add the fried eggplant and long beans, add a small amount of hot water and cook for one minute;

9. Add red pepper flakes, chicken powder, sugar and stir-fry evenly, then turn off the heat.

Tips:
The added soybean paste has a salty taste, so there is no need to add salt; a small amount of white sugar is added to improve the freshness, if there is a taboo, you can leave it; red pepper is a side dish, if you don’t, you can replace it with green pepper.