Purple slender tender eggplant

Folding auxiliary material

Tender green beans and green peppers

Folding seasoning

Sweet noodle sauce, salt, sugar, chicken essence, minced onion and ginger, garlic paste, cooking wine.

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All kinds of pickled eggplant

All kinds of pickled eggplant

1. Wash eggplant, cut into curly blades with a thickness of about 1 cm, and wash green beans;

2. Put a small amount of water in the pot, pour in green beans and refined salt, boil over high fire and remove;

3. Heat the pan, pour oil, add minced onion, ginger and garlic, stir-fry, then add eggplant slices, stir-fry until brown, add cooking wine, push the eggplant slices away in the pan to leave a gap, add sweet noodle sauce, crush and stir with a shovel, then add mung beans, white sugar, chicken essence and refined salt, stir evenly, and wrap the eggplant slices in the sauce.