Roasted beans with eggplant
By MontanaBogan
Adding Zanthoxylum bungeanum powder to the seasoning is purely a personal preference, and you can not add anything you don't like. Hehe...
Recipe Recommendations
- beans appropriate amount
- eggplant appropriate amount
- onion appropriate amount
- garlic appropriate amount
- bean paste appropriate amount
- pepper powder appropriate amount
Steps for Roasted beans with eggplant
1
Shred the beans and break them into small pieces, cut the long eggplant into hob pieces, cut the green onions into minced pieces, slice the garlic, and cut the green peppers into hob pieces.
2
Open fire and fry the eggplant and beans in a frying pan until soft until soft, remove and control the oil for later use.
3
Leave a little base oil in the pan and add the bean paste to stir-fry to make the red oil.
4
After frying the red oil, add the green onions and garlic and stir fry until fragrant.
5
After frying until the aroma is fragrant, pour the fried eggplant and beans into the pan and stir fry well.
6
After stir-frying well, add appropriate amount of water or stock, and cook for about 6 minutes.
7
Finally, collect the juice over high heat and serve the pot.
8
The finished product picture is very delicious. People who cannot eat peppers can not add green peppers.