Vegetables and melons pursue "seasonality", and seasonal fruits and vegetables are superior in taste and nutrition. Beans are seasonal dishes in summer. At this time, beans are the freshest, tastiest and cheapest all year round. But don't underestimate the beans. They are nutritious and contain digestible high-quality protein, vitamins and trace elements, but they are rare dishes in summer.

Baked eggplant with beans is a classic dish, and the ingredients are seasonal vegetables in summer. After simple processing, it has been endowed with new vitality. The fragrance of beans and soft and waxy eggplant blend with each other, perfect, delicious and satisfying. But the baked eggplant with beans cooked by many people is not delicious. In fact, it only takes one more step to fry, and this dish will be particularly delicious. Eggplant is fragrant and soft, beans are delicious, and there is no bottom left to eat.

Braised eggplant with lobster sauce

Ingredients required: beans 1 stick, eggplant 1 piece, Pixian bean paste 1 spoon, soy sauce 1 spoon, shallots 1 root, 3 cloves of garlic, ginger 1 piece, and 2 dried peppers.

Step 1: Wash the beans and eggplant with clear water, cut the eggplant into long strips, cut the beans into half-finger-long sections, wash the onions and cut into sections, wash the ginger and slice the garlic.

Step 2: Add 1 tbsp salt to the cut eggplant strips, knead and marinate for 10 minutes, then squeeze out excess water, add 2 tbsp starch, and grab well for later use.

Step 3: Add wide oil to the wok. When the oil temperature is 70% hot, add eggplant strips and fry slowly over medium heat. The eggplant strips are slightly hardened. Take out and control the oil. Put the beans into the wok, continue to stir-fry slowly with low heat until the skin of the beans is white and blistered, and take it out for later use. With this step, this dish is delicious no matter how fried.

Step 4: Add 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, half a tablespoon of sugar, 2 tablespoons of starch, a proper amount of salt and half a bowl of water into a small bowl and stir well.

Step 5: Leave the bottom oil in the wok, add dried Chili, onion, garlic slices, ginger slices and 1 spoon Pixian bean paste to stir-fry until fragrant, and stir-fry red oil.

Step 6: Put the beans and eggplant strips into the pot, stir-fry for a while, pour in the juice, simmer for 2 minutes to collect the juice, and then take it out of the pot and put it on a plate. A delicious dish of boiled eggplant with beans is ready.

-Lao Jing said-

Choosing a larger eggplant will shrink greatly after pickling, so the weight will be reduced, which may not be enough for the whole family to eat. Therefore, you can choose a big and full eggplant to buy eggplant.

Cooking is limited, please give me more advice and have fun. See you tomorrow.

I am a street forager. I have been fighting the world for many years, and I am still radiant and interested! I like to concentrate on eating, drinking and having fun, update recipes and food anecdotes every day, pay attention to me and enjoy the food without getting lost.

1245 reading

search

Practice of eggplant and beans in Guangdong

Fried cowpea with vegetables, Wang Gang

Twelve kinds of wine salad

Eggplant and beans are not greasy

Non-fried eggplant with home-cooked beans

100 cases of eggplant recipes