Roasted Beans with Eggplant

Ingredients: 200 grams of long beans, 200 grams of long eggplants, 4 cloves of garlic, 4 dried bullet peppers

Seasoning: Steam fish with appropriate amount of soy sauce, a little salt, and a little chicken powder

Method:

1. Remove the heads and tails of the long beans, cut them into sections of about five centimeters, and cut the washed eggplants into pieces Cut the garlic into pieces and cut the dried pepper into sections and set aside.

2. Fry the long beans. Put an appropriate amount of salad oil in the pot, and heat the oil to about 60%. When it smokes, add the long beans, then turn off the heat, fry the skin and let the long beans soak in the oil until cooked.

3. After frying the beans, take them out and set aside. Continue to heat the oil to about 60%. Add the eggplant strips and fry for about 30 seconds. Just fry the eggplant strips until soft and then take them out to control the oil content. spare.

4. Pour out the oil, leaving a little oil in the pot. At this time, add garlic seeds and dried chili segments, and stir-fry over low heat until the aroma is released.

5. After sautéing, add fried eggplant and long beans, stir-fry evenly over medium heat.

6. Stir well and then add appropriate amount of steamed fish soy sauce and stir-fry over high heat for a while.

7. Then season, add a little salt and a little chicken powder, stir-fry over high heat for 15 seconds, then remove from the pot and serve on a plate.

The delicious eggplant and roasted beans are ready. If you see this, I guess you already know how to make it. Then remember to make it at home. I guarantee that you will really want to eat it.

Tips:

We have fried the eggplant and long beans beforehand and are almost cooked, so you don’t need to cook them for too long when returning to the pot, so as not to affect their color.

When frying beans, remember to turn off the heat as soon as they are fried and let the remaining heat soak and fry them thoroughly before they are edible. In order to avoid greasy dishes, remember to control the oil on the fried eggplants. Oh,