Name: Slimming in Summer is Not A Dream: Rustic and Delicious Roasted Eggplant with Beans
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces eggplant; 5 pieces Carob; 6 cloves garlic; 6 slices Sliced ginger; 1 piece Red chili; 2 pcs Green chili; 2 pcs Dried chili; 3 tablespoons oil; 5g salt; 1 tablespoon Chicken powder seasoning; A small amount Cooking Wine; 1 tablespoon Sugar

Slimming in Summer is Not A Dream: Rustic and Delicious Roasted Eggplant with Beans

by GODOFMERCY

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

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. "

Slimming in Summer is Not A Dream: Rustic and Delicious Roasted Eggplant with Beans

1. Prepare 2 eggplants, 5 cowpeas (corn beans), 3 hot peppers, 1 ginger, and 1 garlic.

2. Clean the eggplant without peeling it. After washing, cut into thin strips and cut into vertical strips.

3. Wash and cut the peppers 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. All ingredients are ready

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

7. Put the oil in the pan to heat up, put the eggplant strips in the oil pan and fry it 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 the oil.

9. Put it on the plate and set aside.

10. Leave the bottom oil in the pot, heat up, add dried chili and stir fry for a fragrance, add ginger and garlic and continue to stir-fry until the minced garlic turns golden, then add cooking wine and light soy sauce to mix into the chili.

11. Add the beans and eggplant.

12. Stir-fry eggplant and beans 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 in pepper to increase fragrance.

16. The eggplant and beans are soft and overripe, add chicken powder 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.