Braised eggplant with beans(dou jiao shao qie zi )

Braised eggplant with beans

Introduction:

"Eggplant with beans is a very common home cooking, but it's the first time I've put the two together to cook. Generally, most of the beans you use are long beans. I use string beans this time. Isn't there many string beans at home. Whatever it is, it's delicious. It's said that eggplant should be delicious with lots of garlic. I think so myself. But I forgot to buy the garlic when I ran out. I can't help cooking without garlic. It happens that there are some red onions at home. OK, just use them... The eggplant doesn't smell like garlic, but it doesn't taste bad

Production steps:

Step 1: material drawing

Step 2: wash the eggplant and cut into hob pieces, remove the two ends of the kidney beans, tear off the tendons, wash and break into two sections, and chop the onion

Step 3: put enough oil into the pot to heat the eggplant and fry it

Step 4: deep fry the eggplant and drain the oil

Step 5: take another pot of boiling water, add a little salt and oil, and blanch the beans

Step 6: remove the drain

Step 7: put a little oil in the pan and fry the chopped chives

Step 8: stir fry the beans for a while

Step 9: add eggplant

Step 10: add a little soy sauce, sugar, vinegar and salt, take up the pot and stir well

Materials required:

Eggplant: 250g

Beans: 150g

Onion: right amount

Soy sauce: right amount

Sugar: right amount

Salt: right amount

Vinegar: right amount

Oil: right amount

Note: 1 when blanching vegetables, add some salt and oil to the water to add the bottom flavor and keep the color of the vegetables. 2. When the eggplant is fished out to drain oil, press the eggplant block with a spatula to make it drain more oil. 3. When mixing two kinds of vegetables, hold the pot directly for several times to avoid smashing the eggplant when frying with a spatula.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Dou Jiao Shao Qie Zi