Soybeans for eggplant
By VicentaLakin
Soybeans is a common home dish, and I'm putting them together for the first time. Most of the bean horns you use are those long long bean bean bean bean bean, and this time I'm using four season beans. Whatever. It's good. They say cheese is good with lots of garlic, and I think so myself. I can't stop cooking without garlic. Just happen to have some red heads at home, okay, just use it. They don't smell like garlic, but they don't taste bad。
Recipe Recommendations
- salty and fresh
- burn
- ten minutes
- simple
Steps for Soybeans for eggplant
1
Material Chart
2
Scratch the eggplant, cut the roller, tore the beans to the head and tore them in two pieces, and cut the head off
3
Put enough oil in the pot to fry the eggplant
4
The eggplants blow up the tar
5
Take another pot and burn the proper amount of water into a little salt and oil into the soybeans. Yes
6
Pull out the asphalt
7
Put a little bit of hot and hot onions in the pan
8
Put the beans in there for a while
9
Put the eggplant in
10
Put in a little bit of soy sauce and sauerkrautSoybeans for eggplant Make Tips
1. When blanching vegetables, adding salt and oil to the water can add a base flavor and keep the vegetables' color.
2. When removing the eggplant to drain the oil, press the eggplant chunks with a spatula to help drain out more oil.
3. When mixing the two vegetables together, toss the pan a few times; avoid stir-frying with a spatula too forcefully to prevent breaking the eggplant pieces.