The soybean oil of peas and green beans is poisonous, so it must be cut before cooking. Cooking time cannot be short. Make sure that the green beans are thoroughly cooked, otherwise they will be poisoned. In order to avoid poisoning, it can be directly fried, boiled, and then stewed with seasoning. Eggplant must be soaked after cleaning, which can not only remove the black color, but also make the eggplant taste better and keep the eggplant blue and purple. Kill three birds with one stone, that's the skill.
Step 1: Food dinner ingredients: 400g of green beans, eggplant 1 slice seasoning: add pepper and garlic to stir fry; Stir-fry the drained eggplant and green beans; Stir-fry all the salt and onion until brown. It can be suggested that mung beans must remove peas and 10ml cooking oil, and prepare food in advance: 4 g of eggplant, mung beans, green peppers, dried peppers and red onions, 2ml of soy sauce, 2 green peppers and 20 g of dried peppers.
Step two, prepare food in advance: eggplant, green beans, green peppers, dried peppers, red onions, etc. Cooking oil 10ml, salt 4 g, light soy sauce 2ml, green peppers 2, dried peppers 20 g. Wash and slice eggplant, soak in clear water for 3 minutes, pick it up and drain it. Wash the green beans to remove peas; Cool the pan, put oil, add eggplant and green beans, fry together and drain the oil;
Pour off the excess oil, leave Peng in the pot, add pepper and garlic oil and stir-fry until fragrant; Stir-fry the drained eggplant and green beans; Stir-fried green beans with salt and shallots can remind you that green beans must be peas, and they must be cooked thoroughly to prevent poisoning; Eggplant soaking can remove black; Add dried peppers to make them fragrant.