Many people's bean eggplant is not delicious. The biggest problem is that it will change color and taste bad. How can we solve it? Today, I will share with you how the chef cooked this dish. My uncle is a chef in a restaurant, and I learned this dish from him. He told me not to fry beans and eggplant directly, but to do more to ensure that beans are green, eggplant is not black, fragrant and soft, and it is very delicious.
Eggplant with beans
Prepare beans, eggplant, chives, garlic, ginger, dried peppers, bean paste, salt, soy sauce, oyster sauce, sugar and chicken essence.
working methods
1, fresh ingredients have the best taste and taste. Wash fresh beans and eggplant with clear water and drain. Cut eggplant into long strips, beans into long sections, shallots into sections, garlic slices and ginger shreds.
2. Put the beans and eggplant strips into two plates respectively, add a proper amount of salt, stir evenly by hand, and marinate for 10 minute. Eggplant will produce moisture after pickling. Squeeze out excess water by hand, add proper amount of starch and mix well to cover the surface with starch. After pickled beans, the color can remain green and eggplant will not turn black.
3. Pour more oil into the pot. When it is 70% hot, pour in the eggplant wrapped in powder, fry the eggplant in medium heat until golden brown, and then take it out.
4. Add the beans, stir-fry until the surface bubbles, and then take them out. After this step, beans and eggplant taste crisp and fragrant, and they will be delicious no matter how fried.
5. Take a small bowl and add light soy sauce, oyster sauce, starch and sugar in a ratio of 4:4:4: 1. Add the right amount of salt according to your own taste, pour in the right amount of water, and stir evenly with chopsticks, and the juice will be ready. The taste of eggplant with beans depends on this bowl of juice.
6. Leave a proper amount of base oil in the wok, add onion, garlic slices, shredded ginger and dried Chili until fragrant, and add a proper amount of bean paste to stir-fry red oil.
7. Pour in the fried eggplant strips and beans, stir fry quickly for 1 min, so that the ingredients are stained with the flavor of seasoning, pour in the juice in a small bowl, stir fry evenly, then turn to high heat to collect the juice, and turn off the heat after the soup is thick. Delicious beans and eggplant are ready.
-Cooking tips-
(1) The color of eggplant is white after pickling and will not turn black. However, due to a lot of water, the volume has shrunk and the weight has been much less. Therefore, it is best to prepare more eggplants or use larger eggplants.
(2) Beans are hard and compact, not easy to taste, and cannot be directly fried. After pickling, they can be tasted in advance, and the color can be kept green. When the juice is boiled for a while, eggplant and beans will be fragrant and soft. If you want eggplant and beans not to change color, you can also soak them in light salt water or blanch them.
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