Grilled Eggplant with Beans

Name: Grilled Eggplant with Beans
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces eggplant; 5 pieces Carob; 2 pcs Dried chili; 2 pcs Green chili; 1 piece Red chili; 6 slices Sliced ginger; 6 cloves garlic; 3 tablespoons oil; 5g salt; 1 tablespoon of seasoning Chicken noodles; 1 tablespoon Cooking Wine

by GODOFMERCY

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

In summer, people have a poor appetite and prefer to eat some vegetarian dishes. The popular name of cowpea is bean, and the name is slightly different between the south and the north. The roasted eggplant with beans is a home-cooked dish, and the method of roasting eggplant with beans is very simple, which is extremely popular on the summer table. The main reason is that the operation is simple, but the taste is very good. Cowpea has the functions of replenishing qi, invigorating the stomach, invigorating the kidney, regulating the five internal organs, regulating the skin and body, producing the essence, and quenching thirst. It has a function that cannot be ignored in the value of diet therapy. Eggplant is rich in antioxidants, which can improve the spots on the face and prevent damage to the skin caused by computer radiation. Eggplant and beans are seasonal vegetables in summer, and vegetables in the current season have higher nutritional value than vegetables in the off-season. Eggplant and beans are my favorite dishes. At first, it came out of "lazy", so it was easy to clean ~ and then slowly fell in love with it. Only the amount of oil used for cooking is used, and it is simple and delicious; it is worth a try.

Grilled Eggplant with Beans

1. Prepare 2 eggplants, 3 peppers, 1 ginger, and 1 garlic

2. The eggplant is cleaned without peeling, and cut into thin strips and vertical strips after washing.

3. Wash the chili, cut and set aside

4. Wash the beans and remove the tendons, remove the two ends, and break them into 3 sections about an inch.

5. Grab the eggplant with 1 tablespoon of salt and marinate for 15 minutes, then dry it and set aside

6. All ingredients are ready

7. Put the oil in the pan to heat up, put the eggplant strips into the pan and fry quickly, then remove the oil

8. The temperature of the oil in the pot is not very high. Turn off the heat and fry the beans until the surface is wrinkled. After the frying is soft, remove the oil to control

9. Put it on the plate and set aside

10. Leave the bottom oil in the pot, heat it up, add the dried chili and stir fry until the aroma is released, add ginger and garlic and continue to stir-fry until the minced garlic turns golden, add the cooking wine and light soy sauce to the chili

11. Put the beans and eggplant

12. Stir fry over high heat and add salt

13. Add 1 spoon of sugar to taste

14. Cook the light soy sauce, add a little boiled water, cover the pot and simmer for a while, cook until the juice is almost dry

15. Sprinkle with pepper to increase fragrance

16. The eggplant and beans are soft and overripe, add chicken noodles and stir fry evenly

17. Stir-fry until slightly dry before serving

Tips:
1. Add a little boiled water, cover the pot and simmer for a while, cook until the juice is almost dry.

2. Put the eggplant strips into a frying pan and fry quickly and remove the oil.

3. Pickling eggplant with salt will help the eggplant absorb less oil.