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.