Seasoning: salt 1/2 teaspoons (3g), sugar 1/3 teaspoons (3g), oyster sauce 1 teaspoon (5g), soy sauce 1 teaspoon (5ml), water starch 1 spoon (/kloc
working methods
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1. Wash cowpea from beginning to end and cut it into 4 cm long sections. After the eggplant is washed with skin, it is also cut into 4 cm long sections. Peel and shred ginger, peel and slice garlic, and shred shallots for use.
2. After the water in the pot is boiled, add salt (5g, except the seasoning in the recipe), blanch the cowpea segment for 20 seconds, and blanch the eggplant segment for 20 seconds, then take it out together and drain it fully, then press the eggplant in the hedge to squeeze out the water in the dish.
3. Put oil in the pot and heat it with big fire. When the oil temperature is 50%, add shredded ginger, garlic slices and onion segments. After stir-frying, add eggplant strips and stir-fry for 1 min over medium heat, then add cowpea segments and stir-fry for a few times, then add salt, sugar, oyster sauce and light soy sauce.
4. Finally, pour in water starch to thicken. ?
1 Eggplant and cowpea both absorb oil, so blanch first, especially squeeze out the water in the eggplant before frying, which won't absorb much oil and tastes good. In fact, this is done to reduce the moisture of eggplant, which is fuel-efficient and delicious when fried again.
If the blanching step is troublesome, cut the eggplant into strips, marinate it with salt 10 minute, squeeze out the water from the strips by hand and fry it directly. But because there is no blanching, cowpeas need to be fried for a while. Step (3) After the water is poured, stir-fry over medium heat for about 6 minutes.
When blanching eggplant and cowpea, remember to put salt in the water, which will not only make cowpea green, but also make the dishes delicious.
This is food, and it's not bad to bring rice for lunch. Whether it is steamed or heated by microwave oven, the taste of the dish will not change much.
1. Soak beans and eggplant in water for a few minutes, and then drain the water for later use.
2. Cut the beans for later use.
3. Cut the eggplant into sections with thick little fingers.
4, put oil in the pot, when heated to high temperature, pour eggplant strips and oil.
5. Remove and control the oil after the eggplant becomes soft.
6. Add beans and oil them until they change color.
7. Remove the beans and control the oil when they become soft.
8. Leave a little oil in the pot, add garlic and hot sauce and stir-fry until fragrant.
9. Pour in beans and stir fry
10, then pour the eggplant.
1 1, add a little boiled water, salt and shellfish juice, cover the pot and stew for a while.
12, until the juice is almost dry?
1, beans must be fried to prevent poisoning.
2, eggplant oil, can keep the eggplant from turning black, and the epidermis does not change color.
3. Eggplant should be soaked to prevent the epidermis from blackening after cooking.