How to cook eggplant with beans, especially for dinner, and the whole family is scrambling to eat it? Last night, we had braised chicken legs, beef and mutton in soy sauce, and fried meat dishes. When the family was eating, they found that the beans were the first to be robbed of eggplant. In fact, there is only one long eggplant left in the refrigerator, and there are not many beans. Therefore, potatoes were added to the production. The dried land of this watercress version is more fragrant than green pepper, because the watercress before frying is sweet, soft and fragrant, and more delicious.

As a baked eggplant with beans, it is really charming. In the dry northern room, sometimes I don't want to eat meat dishes. If I eat spicy food, I will get angry easily, and my appetite will be harsh. I will make roasted eggplant with beans, which is fragrant and has nothing to say.

Prepare eggplant beans in advance: 300g of eggplant beans, one potato, one garlic, 4 petals of vegetable oil, soy sauce, oil consumption, sugar, salt and rice vinegar.

The first step is to clean the long and thin snake beans and long eggplant, cut them into strips, and peel and slice the potatoes. You don't have to put chopped green onion and ginger foam in this dish, but you must cut the garlic well. Don't cut too much, which can arouse the flavor of the dish and balance the greasy feeling.

The second step is to strengthen the sauce in advance. 2 Stir-fry soy sauce, consume oil 1 tbsp, sugar 1 tbsp, a little salt, a little rice vinegar, corn flour 1 tbsp, then pour in half a bowl of warm water and mix well.

For fried potato chips, beans and eggplant strips, it is recommended to use wide oil to prevent vegetables and fruits from sticking to the pot when frying a small amount. In addition, the fried oil is very clear, and it is no problem to cook it again, and it is not consumed at all.

The third step, especially when frying beans, must be thoroughly fried to prevent the skin of beans from being poisoned because it is half-baked, wrinkled and dry very close. Finally, add tomato strips, fry them until golden brown, and then take them out. All vegetables and fruits are put in a plate covered with kitchen paper to drain the oil.

Step 4: After all the ingredients are fried, cut garlic at this moment to prevent premature chopping and oxidation from turning yellow. Pour all the oil out of the wok and put it in a bowl. Cover with plastic wrap after cooling, and change it after daily cooking. Immediately pour the prepared sauce into the wok, bring it to a boil, then pour in garlic and stir-fry until fragrant.

Step 5: Then pour in the ingredients, quickly stir-fry and wrap the juice, and turn off the heat and set the plate after one minute. You can't smell this color, but you can feel the rhythm of the meal!