Ingredients: frozen beans 1 kg, frozen eggplant 2 Liang, vermicelli 1.
Accessories: appropriate amount of edible oil, salt, 2 tablespoons of soy sauce, onion 1 root, 2 slices of ginger, star anise 1g, and appropriate amount of water.
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Early thawing of eggplant with beans
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Beans and eggplant are best thawed naturally without water.
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Pour the beans into the basin.
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Don't break the eggplant.
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Peel potatoes and wash them.
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Dice the potatoes for later use.
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Slice ginger and chop onion.
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Heat oil in a pan, add half of the onion and ginger slices, and stir-fry until fragrant.
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Add potatoes and stir fry.
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Add the right amount of soy sauce.
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Stir-fry and color evenly.
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Pour in some water and put in an octagon.
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Add vermicelli, vermicelli will soften in advance.
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Cook until the vermicelli is soft (because the beans and eggplant are ripe, don't put them too early)
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Then add beans and eggplant.
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When the potatoes and vermicelli are cooked, add a little salt and chicken essence to taste, and add chopped green onion.
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Stir-fry evenly and then take out the pan.