Eggplant roasted beans authentic practice is as follows:

Tools / raw materials: long eggplant, 300 grams of beans, vegetable oil, a large spoon of soybean paste, ginger 5 grams, 2 cloves of garlic, 10 grams of soy sauce, water starch moderate, chicken essence 1 gram, pot.

1, the long eggplant, all two sections, after cutting from the center, cut into a section again, so the shape, good burning, not easy to deform.

2, the four season beans (you can also use cowpeas to do) to wash the head and tail, cut into and section, slightly shorter than the eggplant section is more beautiful, because the eggplant is easy to soft, garlic minced.

3, hot pan cool oil, oil burned to 8 into the heat, under the beans fried to the outer skin ware bubbles quickly fished out, drain the oil, to turn back and forth a few times more evenly, so that the four seasonal beans are very good cooked also taste good, save time.

4, and then the eggplant strips, plus the frying pan, slightly softened on the fish out of the oil.

5, pour out the excess, the bottom of the pot to stay in the bottom of the oil, not too much, because the eggplant and beans have been slightly fried, will be out of the oil, plus ginger and garlic stir-fried out of the flavor later, plus bean paste stir-fried out of the sauce flavor and red oil later, can not be too high-fire stir fry, small fire stir fry paste, bitter.

6, add bean curd and eggplant sauce stir fry evenly, out of the sauce flavor.

7, put a tablespoon of soy sauce, a tablespoon of water with chicken essence, simmer for a while, about 2 minutes or so, can not be long to simmer.

8, large fire juice, so that the flavor of the beans and eggplant juice are penetrated inside, shiny and good-looking delicious.