Fried beans with eggplant

Fried beans with eggplant

Introduction:

"Fried beans with eggplant, although it's strange to mix these two things together, it's also a very authentic Hunan dish. It's delicious and delicious. Oil and water are like dew, moistening the eggplant in purple and white skin and the shy beans. As a result, they are soft and crispy. It's too late to meet. They are surprisingly harmonious. The fragrant and waxy eggplant and crisp beans are a perfect match. "

Production steps:

Step 1: wash the eggplant, remove the head and tail, and cut into strips.

Step 2: wash the beans, remove the head and tail, and cut them into segments.

Step 3: red pepper top knife section; garlic chopped

Step 4: oil the beans and eggplant, remove and drain the oil

Step 5: leave a little oil in the original pan, pour in long beans and eggplant, stir fry.

Step 6: add red pepper, garlic rice, salt, chicken essence and monosodium glutamate and stir well.

Step 7: pour in the steamed fish and soy sauce, stir well, then put it on the plate.

Materials required:

Eggplant: 150g

Long beans: 150g

Red pepper: 15g

Garlic: 10g

Salt: 2G

Chicken essence: 1g

MSG: 1g

Steamed fish and soy sauce: 5g

Precautions: 1. Long beans are not easy to be cooked, so fry them first, and then put the eggplant into the same frying. Be careful not to fry them too soft. 2. Steamed fish soy sauce itself has a certain degree of salinity, so pay attention to the salt.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy