Ingredients: Purple slender tender eggplant, tender green bean sweet noodle sauce, refined salt, sugar, chicken essence, minced onion and ginger, minced garlic, cooking wine

Method

1. Put the eggplant Remove the stems and wash them, cut them into blades about 1 cm thick, and wash the green beans;

2. Put a small amount of water in a pot, pour in the green beans and refined salt, cook over high heat and remove;

3. Heat up the oil in a pot, add the minced onion, ginger and garlic, stir-fry until fragrant, then add the eggplant slices and stir-fry until brown, add cooking wine, spread the eggplant slices, and stir-fry until brown. Leave a gap, add sweet noodle sauce, crush with a spatula and stir-fry evenly, then add green beans, sugar, chicken essence and refined salt and stir evenly to coat the eggplant slices evenly with the sauce.

Tip: When cooking green beans, you need to control the time to make them crispy and green in color. If sweet noodle sauce is not available, yellow sauce or bean paste can be substituted; those who like spicy food can use Sichuan hot sauce. According to this method, you can make sauce-fried eggplant blossoms and sauce-fried eggplant shreds.