Roasted beans with eggplant is a home-cooked dish that was first spread in Sichuan and later became a well-known home-cooked dish. Eggplant and roasted beans is a dish often eaten by farmers in autumn. It is simple to make, easy to operate, and has a spicy and delicious taste.

Eggplant and Bean Roast was originally a farm dish. Because early farmers had easy access to materials and simple preparation, and it tastes spicy and delicious, it goes very well with rice, so it has a place in home cooking. Let’s take a look at how to make this home-cooked dish in the most authentic way.

1. First prepare 2 relatively tender long eggplants, and then cut the eggplants into long strips; prepare a large basin and add an appropriate amount of edible salt, mix well and put the cut eggplant strips into salt water. Soak in water to remove toxic substances and increase the base flavor. Prepare about 15 long beans, cut off the heads and tails, remove the tendons, cut them into pieces as long as your little finger, then wash them in clean water and drain them for later use.

2. Because the beans cook slowly, you need to boil water in a pot first. Use the boiling water to simmer the cut beans. Boil for 3 to 5 minutes, then take them out and quickly cool them with cold water. Drain and set aside. .

3. Prepare the ingredients; beat the onions, ginger, and garlic into pieces and mince them, cut the dried chilies into sections with a diagonal knife, and then prepare light soy sauce, monosodium glutamate, chicken essence, and salt for later use.

4. After all the ingredients are processed and the seasonings are ready, heat the oil in the pan, then pour out the hot oil and add the cold oil. The amount of oil is slightly more because we are going to stir-fry; then add the green onions. , ginger, minced garlic, and chili pepper segments and sauté until fragrant. After sautéing, add the drained eggplant strips and stir-fry quickly. When the eggplant strips change color and become soft, add the prepared bean segments and stir-fry evenly, then add garlic slices. , light soy sauce, and salt, stir-fry until the skin of the beans becomes wrinkled (we have already boiled the beans before, so they will be cooked quickly), then add chicken essence and MSG to taste, stir-fry evenly, and put it on a plate .

In this way, you have prepared the authentic Sichuan version of eggplant and beans. The appearance is very beautiful with the combination of red, yellow and green, and the taste is fresh, salty and spicy. It tastes moderately soft and hard, and goes well with rice.