People who often go in and out of the kitchen may know that eggplant absorbs oil, but putting too much oil will be very greasy, so it is better to stir fry for a while and then pour in water to stew eggplant. Fresh edamame is tender and easier to cook quickly. You can boil the edamame in water for a few minutes, and then cook the undercooked edamame and eggplant together for a while, even if the ingredients are cooked.

Green eggplant and purple eggplant will do. Oh, they are so soft. You can peel off Mao Doudou's shell before cooking. When you make cold salad or spiced edamame, you will keep the shell of the bean, which is usually cooked with edamame kernel. The method of burning eggplant with edamame is attached below. Let's have a look!

Braised eggplant with edamame

Ingredients: edamame, eggplant, soy sauce, sugar and garlic.

Steps:

1. Wash eggplant, cut into pieces, cut thin, and set aside to dry.

2, edamame peeled off the bean skin, if it is difficult to peel by hand, you can cook the edamame a little and peel off the bean skin smoothly.

3, garlic peeled, washed and flattened.

4. Pour the right amount of oil into the pot, stir-fry the eggplant, add a little oil, pour soy sauce, stir-fry the edamame for a while, and add the right amount of water to cook the eggplant.

Boil for about 5-6 minutes, and the soup will almost evaporate. Scoop a spoonful of sugar and collect the juice on the fire. If you want to make juice for dinner, you can keep some soup.

6. When it is almost cooked, add garlic and continue to stir fry.