Braised soybean with eggplant

Braised soybean with eggplant

Introduction:

"Eggplant is a very common home dish in summer. Now my eggplant is very expensive. It costs 7 yuan a kilogram. Because my summer is relatively late, a large number of eggplants will be on the market for about a month before they can be cheaper. At that time, eggplant was cheap and tasted good, but they were tired of eating it. Nowadays, people like to eat off-season vegetables. Although the taste and nutrition are not good, there is no way. Rare things are expensive. Just like luxury goods, the more expensive they are, the more people want to buy them to show their identity and wealth. For nutrition and health, it's better to eat less off-season vegetables! Soybean is sweet in taste and flat in nature. It enters the spleen and large intestine meridians. It has the functions of invigorating the spleen and widening the middle, moistening dryness and eliminating water, clearing away heat and toxin, and replenishing qi. It is mainly used for treating malnutrition and diarrhea, abdominal distension and emaciation, pregnancy poisoning, ulcers, carbuncle and swelling toxin, traumatic bleeding, etc. Soybean can also be antibacterial and anti-inflammatory, effective for pharyngitis, colitis, stomatitis, bacillary dysentery, enteritis

Production steps:

Step 1: Ingredients: eggplant, soybean, green, red pepper, star anise, soy sauce, garlic, prickly ash, chicken essence, white sugar, chive, sesame oil, water starch

Step 2: soak soybeans for 8 hours

Step 3: pour the soaked soybeans into the pot, put in the clear water without soybeans, put in star anise, 10 Chinese prickly ash, a little salt, and boil the soybeans over high heat,

Step 4: turn the water to a low heat and cook for 20 minutes

Step 5: wash eggplant and cut into pieces

Step 6: wash the green and red pepper, remove the pedicel and cut into pieces. Cut garlic, wash and cut shallot

Step 7: put a little oil in the pot, add minced garlic and stir fry until fragrant when the oil temperature is 50%

Step 8: pour in eggplant salt and stir fry

Step 9: add soy sauce

Step 10: pour in the boiled soybeans and water. Add a little sugar and simmer for about 20 minutes

Step 11: add the chopped green pepper and stir fry until the soup is thick. Drop a little sesame oil

Step 12: add chicken essence

Step 13: add water and starch, stir fry evenly, and remove from the pot. Sprinkle with chopped chives after serving

Materials required:

Eggplant: moderate

Soybeans: moderate

Green and red pepper: moderate amount

Vegetable oil: right amount

Salt: right amount

Soy sauce: right amount

Scallion: right amount

Chicken essence: appropriate amount

Starch: appropriate amount

Sugar: right amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Sesame oil: appropriate amount

Note: soybeans must be soaked well. When you have to cook them thoroughly, as long as the eggplant is cooked

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: slightly spicy