Braised eggplant with long beans

Braised eggplant with long beans

Introduction:

"Hunan cuisine was originally fried, but this one is non fried."

Production steps:

Step 1: this kind of Eggplant and beans.

Step 2: don't cut the beans, break them into sections by hand, and make them a little longer. Marinate with salt (tasty), cut eggplant into strips, marinate with salt for 10 minutes, wash clean, squeeze out water.

Step 3: ginger, garlic, chopped pepper, stir well.

Step 4: stir fry beans with a little oil, to the soft degree you like, some like very soft, some like not soft, you can do it by yourself, and stir fry well.

Step 5: a spoonful of sugar in the pot, stir fry eggplant, don't change color. (mine changes color, so it's not good-looking).

Step 6: a little oil, garlic, ginger chopped pepper, put a tbsp soy sauce, a tbsp oyster sauce. A spoonful of soup, simmer for a while on low heat, then collect the juice on high heat.

Materials required:

Purple eggplant: Four

Beans: Ten

Ginger powder: 1 tbsp

Minced garlic: 1 tbsp

Chopped peppers: 1 tbsp

Sugar: one teaspoon

Soy sauce: 1 tbsp

Oyster sauce: 1 tbsp

Sesame oil: 1 teaspoon

Soup: one teaspoon

Salt: right amount

Note: you can also put some sesame oil out of the pot (I also put some monosodium glutamate, please don't pat me, I'm used to using monosodium glutamate)

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh