Main Ingredients: 1 small handful of cowpeas 1 eggplant 1 slice of ginger 2 cloves of garlic 3 scallions

Seasonings: 1/2 teaspoon (3g) of salt 1/3 teaspoon (3g) of sugar 1 teaspoon (5g) of oyster sauce 1 teaspoon (5g) of soy sauce 1 teaspoon (5ml) of water starch 1 tablespoon (15ml)

How to do it

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1.Wash the cowpeas with the heads and tails removed and cut them into 4cm long sections. Wash the eggplants with skin on and cut into 4cm long sections as well. Peel and slice the ginger, peel and slice the garlic, and slice the scallions.

2, pot of water boiling, add salt (5 grams, recipe seasoning portion outside), cowpea segments into the blanching 20 seconds, into the eggplant segments blanching soup for 20 seconds, and then together with the full draining, and then in the strainer press the eggplant, squeeze out the water in the vegetables.

3, pot hot pour oil, high heat heating, until the oil temperature of 5 into the heat, put ginger, garlic, green onion, stir fry flavor, first into the eggplant strips, stir fry with medium heat for 1 minute, and then into the cowpea section stir fry a few times, then add salt, sugar, oyster sauce, soy sauce stir fry, pour in the water (about 100 ml), change to medium heat stir fry about 2 minutes.

4. Finally, pour in water starch to thicken the sauce.

1 eggplant and cowpeas are more absorbent of oil, blanch first, especially squeeze out the water in the eggplant before frying, you will not inhale a lot of oil, and the taste is also good. In fact, this is all in order to be able to reduce the water of the eggplant, and then fried when the oil and delicious.

2 If you think the blanching step is troublesome, cut the eggplant into strips, put salt and marinate for 10 minutes, kill the water, squeeze out the water in the strips, and fry directly. But because there is no blanching, then the cowpeas need to stir fry for a while longer, text step (3) after pouring water, stir fry on medium heat for about 6 minutes, right?

3 When blanching eggplant and cowpeas, remember to put salt in the water, which will give the cowpeas a bright green color and will also make the dish flavorful.

4 This is a more down-home dish, and it's also good to use as a bento take-home meal, whether you steam it hot, or microwave it, the flavor of the dish won't change too much.

1, will be soaked in water for a few minutes and then drained water spare

2, bean cut section of spare

3, eggplant cut roughly pinky thick section

4, the pot of oil, heated to a high temperature when poured into the eggplant strips, a bit of oil

5, eggplant soft fish out of the oil control

6, put into the bean over the oil until browned

6, put into the bean over the oil to change color

7, the eggplant is not a good choice.

7, after the beans become soft, fishing out the oil

8, leave a little oil in the pot, under the garlic rice and hot sauce stir fry flavor

9, pour into the beans stir fry

10, and then pour into the eggplant

11, add a little boiling water, salt, fresh shellfish juice cover the lid and simmer for a while

12, burn until the juice is almost dry, can be?

1, bean curd must be fried, in order to prevent poisoning

2, eggplant oil, can keep the eggplant is not black, the skin does not change color

3, eggplant down to the pot needs to be soaked Prevent the skin from turning black after the pot