2, electric oven 200 degrees around the fire heating for 20 minutes, baking tray lined with tin foil. Four season beans wipe the surface water, the outer surface layer brush a layer of oil, all put on the baking tray into the electric oven, 200 degrees around the fire 20 to 30 minutes.
3, a head of garlic minced, a tablespoon of boiling oil in the pot, burned to smoke, remove from the fire, pour into the garlic paste, quickly dragged to stir fry, with the residual heat recovery for the garlic paste, sprinkle a spoonful of chili powder, the same with the residual heat recovery for the fragrance, and sheng out.
4, the bottom of the pan remaining oil, add a teaspoon of soy sauce, a spoonful of sesame oil, a spoonful of barbecue sauce, a small amount of sesame oil, a small amount of cold water, add heat and quickly mix until the sauce thick, pour into the first step of the garlic sauce, stir well, four seasonal beans baked out, with a knife to shoot is soft, the skin is wrinkled, it can be.
5, in the four season beans gently cut a knife, use chopsticks to pick the eggplant meat loose, the four season beans as far as possible to stretch out, asahi peppers also stretch out.
6, use a small soft brush to brush the garlic sauce, followed by sprinkling cumin powder sprinkled with sliced green onions and chopped chanterelles put in the electric oven for another 7-10 minutes to roast.