Pelican soybeans
By VicentaLakin
The eggplant, which we call a light purple eggplant, has a particularly soft taste, and the beans are healthy for the kidneys, two vegetables combined, and delicious for the summer meal. Cook
Recipe Recommendations
- cowpea 150g
- eggplant 350g
- oil appropriate amount
- salt appropriate amount
- green onion appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- garlic appropriate amount
- chicken essence appropriate amount
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Pelican soybeans
1
The beans and the eggplant are washed and cut into a flat section
2
Prepare onions and garlic
3
The hot pots and the hot oils and the garlic smell
4
I'm going to pour in the soybeans until all the color changes
5
And then you add the eggplant to the tan, and you add the salt to the tan
6
Joining raw and old
7
Join the water
8
Cover the fire for a minute
9
Then open up and add a proper amount of pelican oil
10
I'm going to join the chicken tweezers, and I'm going to do it
11
Put flowers on the tablePelican soybeans Make Tips
1. Compared to eggplant, cowpeas take relatively longer to boil, so first stir-fry the cowpeas in the pot before adding the eggplant so that the two ingredients have a similar level of doneness. 2. Adding oyster sauce makes the flavor more delicious. If you like spicy food, you can add some chili peppers in.