Baked eggplant with beans is a home-cooked dish with soft and delicious taste. Although roasted eggplant beans are vegetarian dishes, they are more fragrant than meat, and they are rich in color and nutrition. Mung bean is rich in nutrition, and has the effects of benefiting qi and strengthening spleen, eliminating summer heat and dampness, diuresis and detumescence. Eggplant contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. When these two ingredients are matched together, the nutrition is still very good, and the color looks very appetizing.
This dish needs frying. If eggplant is delicious, it needs to be fried to make it more fragrant. Some friends cook this dish and it tastes greasy. I'll teach you the cooking skills of this dish and how to eat it without oil or greasy. Let's share the practice and see how to cook this dish:
[Baked eggplant with bean]
Ingredients: 250g of beans, 300g of eggplant, proper amount of oil and salt, onion 1 segment, ginger 1 slice, 2 cloves of garlic, braised soy sauce 1 tablespoon, starch 1\2 tablespoons, chicken essence 1 teaspoon.
Exercise:
Prepare the required materials. It is best to use green beans for beans. Select both ends of the beans, take out the bean strips, break them into 3 sections by hand, and then wash them. Otherwise, beans not only affect the taste, but also are difficult to digest.
The eggplant is pedicled, washed and cut into 5-6 cm long strips. Don't cut it too thin, it will break easily when burning. Add a little salt, mix well and marinate for 10 minute. After pickling, the color of the strips will not turn black and will not absorb too much oil. This is the secret of making eggplant dishes. Eggplant had better not be peeled. Eating eggplant with skin helps to promote the absorption of vitamin C.
Cut the onion, ginger, garlic and starch, put them in a bowl, add half a bowl of water, then add soy sauce, chicken essence and salt, and stir well to make a concentrated juice, with little salt, which has been added during pickling.
Put oil in a hot pan, add beans and stir-fry until the skin is green. Once they become yellow-green and soft, they are ripe. Take out the oil controller for later use,
Mung beans must be cooked, or they will be poisoned. If the green beans are not cooked, the saponins in the beans will strongly stimulate the digestive tract, and the beans contain prothrombin, which has a clotting effect. In addition, mung beans also contain nitrite and trypsin, which can stimulate the human stomach and cause food poisoning and gastroenteritis symptoms. In order to prevent mung bean poisoning, it must be fried thoroughly. Baked eggplant with beans is a vegetarian dish, which smells better than meat. It teaches you how to be neither oily nor greasy.
Raise the oil temperature, fry the eggplant strips, fry the eggplant strips with reddish edges, remove the eggplant strips, and control the oil for later use. The oil of fried eggplant should be warmer and the oil temperature lower, so eggplant is easy to soak in oil.
Pour out the oil of fried eggplant, leave a little oil, add chopped green onion and Jiang Mo, then add fried eggplant and beans and stir well.
Pour in the prepared juice and thicken. Heat the sauce over high heat until it thickens. Add minced garlic, stir well, turn off the heat and serve.
Tip: When frying beans, the beans are green. Once they turn yellow-green, they will be cooked. Mung beans must be cooked, or they will be poisoned. If the green beans are not cooked, the saponins in the beans will strongly stimulate the digestive tract, and the beans contain prothrombin, which has a clotting effect. In addition, mung beans also contain nitrite and trypsin, which can stimulate the human stomach and cause food poisoning and gastroenteritis symptoms. In order to prevent mung bean poisoning, it must be fried thoroughly.
Don't cut the eggplant strips too finely, it will break easily when frying. Add a little salt, mix well and marinate for 10 minute. The color of pickled eggplant strips will not turn black, nor will they absorb too much oil, which will save fuel when frying. The oil of fried eggplant should be warmer. Eggplant is easy to soak in oil when the oil temperature is low.