working methods
1. Shredded pork is marinated with starch, yellow wine, salt and soy sauce. Stir-fry more shredded pork in oil for later use. Cut the eggplant into pieces, cut the green beans into sections, stir fry together in the remaining oil, press the eggplant while frying, add salt, bean paste, soy sauce and sugar, and continue to stir fry. The eggplant is dry. Cover it with some water. The water is almost dry. Add shredded pork and stir-fry for a while before serving.
Canned tomato pieces (with juice), olive oil, 30ml, garlic, 2 cloves, fresh green beans, 9 10g, 720g, chopped fresh leeks, 1 tablespoon, pine nuts, 25g, lemon juice, 2 tablespoons, cinnamon leaves, 1 slice, salt and pepper.
Practice?
1. Put olive oil in a deep pot and heat it over medium heat. Add garlic and stir-fry for about 1 min. Add green beans and stir-fry until bright green, but don't completely soften, about 4 minutes.
2. Add tomato pieces (and juice), lemon juice and pine nuts and stir. Season with chopped leeks, cinnamon leaves, salt and pepper. After the food in the pot is boiled, turn down the fire. Open the lid and fry for about 25 to 30 minutes until the green beans are soft and cooked. I often cook during the period. Throw away the laurel leaves, plate them and eat them while they are hot.
Ingredients: beans and eggplant seasoning: dried pepper, garlic, Jiang Mo, soy sauce, chicken essence, salt and monosodium glutamate.
How to make it?
1. First cut the eggplant into small strips, then soak it in salt water to remove toxic substances. Wash the long pods and cut them into sections with your little finger. Keep some garlic.
2. Boil the water, put it in chopped bean folder, let it pass through the water for a few minutes, scoop it up and pour it into cold water.
3. Put a little more oil in the pot, add Jiang Mo and dried peppers, and then pour the drained eggplant into the pot. Stir-fry until the color changes a little soft, add the soaked watercress, garlic and soy sauce, stir-fry with a little salt, and then take the chicken essence out of the pot.
Beans 150g, eggplant 1, pickled peppers 15g, proper amount of soy sauce and garlic.
Exercise:
1. Wash beans, remove tendons and shred. Wash eggplant and cut it into thin strips.
2. Heat the pan and pour the oil. Stir-fry the beans until they change color slightly, pour in soy sauce, add some water and cook for about 3 minutes.
3. Pour in eggplant strips, stir-fry until the eggplant becomes soft, and pour in pickled peppers;
4, stir fry a little, and finally sprinkle some garlic.
Remarks:
1, no oil, good taste;
2, eggplant skin is rich in nutrients, it is best not to peel;
3. Seasonings include soy sauce and pickled peppers, without salt;
4. If you don't put pickled peppers, add more soy sauce and salt;
5. The beans must be cooked.