You can make a large plate of home-cooked meals for 3 yuan, and you can eat 2 more bowls of rice. It is a dish that cannot be touched when losing weight

Heredity is really amazing. My husband didn't like eggplant when he was a kid, and my son didn't like it either. As long as he knew a dish was made with eggplant, he would definitely not eat it.

Growth is also wonderful. My husband, who doesn’t eat eggplant, loves it now. So, I learned various ways to cook eggplant. Among them, there are beans and eggplants.

Bean and eggplant is a home-cooked dish that most people like, and it is not difficult to make it in various ways, but almost no friends I know are willing to make it at home. One is that the beans and eggplants need to be over-oiled, which is troublesome just listening to it; the other is that when you cook it at home, if you don't handle it well, the beans will turn yellow and the whole dish will turn into lumps. For the above two reasons, many people will choose to eat it outside, or order takeout when they want to eat. My cousin falls into this category. She likes to eat, but is afraid of trouble, so she orders takeout every time.

I went to their house last week, and someone took the opportunity and asked me to cook it for her. After all, the hygiene of take-out food cannot be guaranteed, and the portions are not large. It is better to cook it yourself. It is safe and cost-effective to eat. You can make a large plate for 3 yuan, and one dish can let me eat 2 more bowls of rice. Friendly reminder: Dear friends who are trying to lose weight, please don’t read this.

Bean and Eggplant Ingredients Preparation

Main ingredients: 1 eggplant, 10 beans, 4 cloves of garlic, a section of green onion, 3 dried chili peppers

Seasoning: Light soy sauce and oyster sauce

Production process

1. Wash the eggplant with salt, remove the old parts of the beans, peel the garlic and set aside;

2. Eggplant Cut into long strips and soak in water;

3. Cut the beans into sections, mince the garlic and set aside;

4. Wipe the surface moisture of the eggplant and beans separately before frying them. So as not to splash oil;

5. Heat the oil in a pan. When the oil is hot, add the beans and slowly fry them over low heat until they turn white. Turn up the heat and fry until they are slightly wrinkled. Remove and control the oil; Add the eggplant strips, fry over low heat until soft, remove and control the oil;

6. Heat the pot, sauté the onion, garlic and dried chili until fragrant, add the fried beans and eggplant, stir-fry over medium heat, add Stir-fry the light soy sauce and oyster sauce until completely cooked and remove from the pan.

Tips: If you want the eggplants not to be black, soak them in water after cutting them. Before frying, wipe off the water and put them in the pot. Take it a step further and add a few drops of white vinegar to the water. Eggplant itself absorbs oil, so after soaking in water, the amount of oil absorbed is significantly reduced, making the dish less greasy. Fry the beans over low heat first, then over high heat. In this way, the fried beans will not become soft and taste better. When frying, you only need a little bit of base oil, otherwise the whole dish will be greasy. Stir-fry the beans and eggplant over medium heat so that the pot won't burn easily and the beans won't turn yellow.