Stir-fried Beans with Black Eggplant
1.
Wash the eggplant and cut into long strips for later use
2.
Wash the beans and cut into long strips for later use
3.
Mince scallion, ginger and garlic, mince chili and coriander, and set aside a small amount of pepper
4.
Mix the dark soy sauce, white vinegar, rock sugar, salt and water into a juice for later use
5.
Heat the pan with cold oil, add the eggplant to 40% heat and stir-fry until the eggplant is soft and ready for use
6.
In another pot, put the pepper in the hot pot with cold oil, sauté the pepper on a low heat, and don’t put the pepper
7.
Add the bean paste and stir-fry on a low heat to get the red oil
8.
Add ginger garlic and chili and stir fry until fragrant
9.
Put in the eggplant that has just been fried, and stir fry a few times
10.
Pour in the cut beans and stir-fry evenly
11.
Pour in the mixed seasoning juice, add an appropriate amount of water, and stir fry until the beans are cooked
12.
Pour in water starch, stir fry evenly, and then the pan will start
Tips:
1. This dish will taste better with some vinegar and sugar.
2. Cut the eggplant into strips and stir-fry first, then it will burn easily later. When you stir fry, you need to give more reason, and you can put a little less later. Eggplant is very oily. If it is too dry, put some broth or hot water instead of frying it. The eggplant will be soft after stir-frying in about 4~5 minutes. The shape of the stir-fried eggplant is basically the shape after serving.
3. After adding the seasoning juice, add an appropriate amount of broth or hot water for braising.
4. It is best not to burn the eggplant with dark soy sauce. Red vinegar and light soy sauce are better. I don’t have red vinegar, so I put some dark soy sauce in it. It was originally black eggplant, but it became darker again. ^_^