Eggplant with beans is a delicious home-cooked dish. Although this eggplant and beans are fried with a mixture of two vegetables, the taste is not bad at all. For foodies who like "heavy taste", this not-so-light vegetable definitely suits their taste. Let's learn how to do it!

Ingredients: eggplant 1 piece, 250g long bean, 5 cloves of garlic, chopped green onion, 5 dried peppers, salt and chicken essence.

The practice of eggplant and beans:

1, long beans are broken into small pieces, washed and drained.

2. Wash the eggplant and cut it into strips. Sprinkle a little salt and marinate evenly for a while. This is to prevent discoloration. Rinse with water before frying and drain (wash the salt several times).

3. Put a little oil in the pot. When the oil is hot, add the long beans and stir-fry for about 3 minutes. The long beans are slightly wrinkled, but be careful not to fry them. Put the long beans on the plate for later use. Wash and cut dried Chili into small pieces, garlic and minced garlic, onion and chopped green onion.

4. Put a proper amount of oil in the pot (eggplant can eat oil, you can put more oil), put the eggplant into the fire and stir fry 1 minute (pay attention to drain the eggplant slightly, and don't pour it into the pot after washing), cover the pot and simmer for 2 minutes, then continue to stir fry for 2 minutes.

5. Add long beans, add appropriate amount of salt, stir-fry for 2 minutes on high fire, add dried Chili and minced garlic, stir-fry evenly, add appropriate amount of chicken essence, sprinkle a little chopped green onion, and turn off the heat to serve.