Eggplant is a favorite of many people. It is rich in nutrients and contains protein, carbohydrates, vitamins, calcium, phosphorus, iron and other ingredients. It is helpful in reducing blood pressure, protecting cardiovascular system and anti-aging. Eggplants are suitable for both meat and vegetables, and can be cooked in different ways. They can be stir-fried, roasted, steamed, boiled, deep-fried or served cold.

However, Cai Cai feels that eggplant and beans are the best match. Although these two ingredients are both vegetarian, the combination of the two tastes more delicious than big fish and meat. Especially after a hard day's work, when I get home from get off work and eat this dish, I feel full of happiness and full of appetite. When we cook eggplant, we often encounter two major problems. One is that the eggplant will change color and turn black when fried. The other is that the eggplant always absorbs oil and tastes too greasy. It does not feel healthy and is easy to gain weight. In fact, frying eggplant is not difficult. As long as you master the kitchen skills, you can make a fried eggplant and beans that is full of color, flavor and flavor.

Without further ado, Cai Cai will introduce you to the detailed method of stir-frying eggplant without discoloration. Since Cai Cai does not like to eat too spicy food, Cai Cai made this stir-fried eggplant. Green beans are mild and slightly spicy. Friends with strong tastes can choose to add some additional ingredients such as Sichuan peppercorns, dried chili peppers, salt and pepper powder or cumin, etc.

Home-style recipe of stir-fried eggplant and beans

Ingredients to prepare: eggplant, beans, garlic, millet pepper, salt, peanut oil, oyster sauce, pepper, cornstarch, soy sauce

1. Soak the beans in rice washing water for 30 minutes. This little method can effectively remove the residual pesticides in the beans.

2. Rinse the beans and cut them into small sections. Peel the garlic, flatten it and cut it into small pieces. Wash the millet pepper and cut it into sections for later use.

3. Then wash the eggplant and cut it into small sections of the same length, put it in a basin, add a small spoonful of salt, and stir evenly. Adding salt can prevent the eggplant from oxidizing and turning black.

4. After 20 minutes, squeeze out the excess water from the eggplant with your hands. After this process, the eggplant will not absorb or waste oil when fried later.

The above steps 3 and 4 are tips for frying eggplants without losing color without using any oil.

5. Add a thin layer of oil to the pot, shake the pot to distribute the oil evenly, pour in the green beans, stir-fry the green beans until the skin forms and remove from the pot.

6. Rinse the pot again, add one and a half spoonfuls of peanut oil, pour in the eggplant, garlic and millet pepper, stir-fry over high heat until fragrant and soft.

7. Finally, add half a spoon of oyster sauce and cornstarch, a few drops of soy sauce, 1 gram of pepper, and a spoon of water to the bowl. Stir evenly and pour it into the pot. When the juice is almost reduced, pour in the beans and stir. Stir fry and serve.

Cai Cai Shuo

Warm reminder: Eggplant is a cold vegetable. Friends with weak spleen and stomach and weak intestines should eat as little as possible.