How to make eggplant and beans.

Wash eggplant, cut it into long strips, soak it in water for a while, and take it out for later use; Wash the beans, remove the old tendons and cut into long sections, cut the dried peppers into small pieces and chop the garlic.

Second step

Eggplant and bean illustration

Pour the right amount of oil into the pot, fry the eggplant to 70% heat, and take out the oil control.

Third step

Fry the beans in the oil pan until the skin wrinkles, and then take out the oil control.

Fourth step

Leave a little base oil in the wok, add minced garlic and dried pepper and stir fry, add eggplant and beans and stir fry.

Step five

Add soy sauce, oyster sauce and a little water, stir well, cover the pot and stew for a while until the soup thickens.

Finished map of eggplant and beans

Cooking tips

Eggplant absorbs oil very much. If you are worried about taking too much oil, you can soak the cut eggplant in water for a period of time to let the eggplant absorb enough water and reduce the oil absorption, which can also remove the astringency of the eggplant. Or steam eggplant before burning, which can effectively reduce the oil absorption.

Because oyster sauce and soy sauce are salty, whether this dish is salted or not can be adjusted according to your own taste.

It is recommended not to peel eggplant. Its nutritional value lies in the skin. Eggplant skin is rich in vitamin P, which can enhance the adhesion between human cells and protect microvessels, which is incomparable to other vegetables.

Eating uncooked beans is easy to be poisoned, because it contains Gleditsia sinensis and phytoagglutinin, which has a strong stimulating effect on gastrointestinal mucosa and has a destructive and hemolytic effect on cells. So be sure to cook the beans thoroughly before eating.