Grilled Eggplant with Beans
by Dog's tail grass
Favorite
Difficulty
Easy
Time
10m
Serving
3
Ingredients: eggplant, long beans, ginger, garlic, dried red pepper. Method: 1. Wash long beans and cut into sections. Cut eggplant into sections roughly as thick as your little finger, slice ginger and garlic, and cut dried chili into small sections; 2. After the water in the pot is boiled, put the beans in the pot, and immediately pick up after the water boils again. ( The beans are in the water for about one 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)
Picture 5.6. Put the oil in the pot, pour the eggplant strips when heated to high temperature, and pass the oil. (Eggplants are easy to absorb oil. When the oil is over, put the eggplants in when the oil is hot and high temperature, then turn to low heat, and wait until the eggplants change color. When you start the pan, turn the heat to the high heat, so that the eggplant can maintain its shape without sucking too much oil)
After the eggplant is served, leave a little base oil in the pot, add the garlic slices, ginger slices, and chili to stir fry until the aroma is flavored, then pour the beans and eggplant;
Figure 7. Adjust the sauce, add the right amount of salt, sugar, and fresh scallop juice (or oyster sauce, the purpose is to increase the freshness, because I don't like to use chicken essence, and add a little seafood seasoning to fry it to produce a taste comparable to restaurants), Adjust the water to juice; (this step can be done when frying the eggplant)
Figure 8. Pour in the prepared juice, cover and simmer for a while, and cook until the juice is almost dry. (Because I like rice in soup, I usually leave a little more juice. If you like the dry flavor, you can cook it for a while)
Picture 5.6. Put the oil in the pot, pour the eggplant strips when heated to high temperature, and pass the oil. (Eggplants are easy to absorb oil. When the oil is over, put the eggplants in when the oil is hot and high temperature, then turn to low heat, and wait until the eggplants change color. When you start the pan, turn the heat to the high heat, so that the eggplant can maintain its shape without sucking too much oil)
After the eggplant is served, leave a little base oil in the pot, add the garlic slices, ginger slices, and chili to stir fry until the aroma is flavored, then pour the beans and eggplant;
Figure 7. Adjust the sauce, add the right amount of salt, sugar, and fresh scallop juice (or oyster sauce, the purpose is to increase the freshness, because I don't like to use chicken essence, and add a little seafood seasoning to fry it to produce a taste comparable to restaurants), Adjust the water to juice; (this step can be done when frying the eggplant)
Figure 8. Pour in the prepared juice, cover and simmer for a while, and cook until the juice is almost dry. (Because I like rice in soup, I usually leave a little more juice. If you like the dry flavor, you can cook it for a while)
