Stir-fried Eggplant Willow with Cowpea

Stir-fried Eggplant Willow with Cowpea

by Sago Fiona

4.9 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

3

Bean vegetables contain more high-quality protein and unsaturated fatty acids (good fats), minerals and vitamins are also higher than other vegetables, they also have important medicinal value. Traditional Chinese medicine believes that the commonality of legumes and vegetables is that they are calm in nature and have the effect of reducing dampness and replenishing the spleen, which is especially suitable for people with weak spleen and stomach.

Carob bean grains contain hemagglutinin, which has a hemagglutinating effect. If it is not heated thoroughly, the toxin cannot be destroyed, which can cause poisoning. So it must be cooked thoroughly before it can be eaten. This approach is very suitable.

Eat it together with eggplant, the nutritional value of eggplant is also very high. They are also very good vegetables. If the skin can be peeled for the sake of taste, the skin is usually more nutritious.

Ingredients

Stir-fried Eggplant Willow with Cowpea

1. Wash the cowpea and soak in salt water for half an hour, and cut into long pieces. Drain the water. Peel and cut long eggplants, soak in brine for ten minutes, and squeeze the water. (I don’t like to eat eggplant peel, so I gave it to my taste.)

Stir-fried Eggplant Willow with Cowpea recipe

2. The oil is about 40% hot, and deep-fried the beans until they become wrinkled. Remove the oil.

Stir-fried Eggplant Willow with Cowpea recipe

3. The oil is 70% hot, pour in the eggplant, and fry the golden brown at high temperature. Remove and drain the oil. High temperature eggplant will not absorb oil

Stir-fried Eggplant Willow with Cowpea recipe

4. Add oil to the wok, stir-fry the minced meat to change its color, and add minced garlic. Stir out the fragrance

Stir-fried Eggplant Willow with Cowpea recipe

5. Add the beans and eggplant willow. I added some shredded carrots to embellish it. Add salt, pepper, sugar, and oyster sauce, stir-fry evenly, and pour in the light soy sauce at the end. Add red pepper. Flip twice to get out of the pot

Stir-fried Eggplant Willow with Cowpea recipe

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