Stewed eggplant with beans
By FrankSchmitt
Ingredients: chicken essence
Recipe Recommendations
- beans 200 grams
- eggplant 200 grams
- red pepper appropriate amount
- salad oil 30 grams
- garlic 5-merous
- ginger 3 grams
- salt 3 grams
- chicken essence 2 grams
- soy sauce 10 grams
- white sugar 10 grams
Steps for Stewed eggplant with beans
1
Pick and wash the beans first.
2
Cut it into inches.
3
Wash the eggplant.
4
Cut it into long strips.
5
Put the oil in the pan, heat 70% and add the eggplant.
6
Fry it yellow and fish it out for later use.
7
Place it on a plate filled with oil absorbent paper.
8
Wait until the oil warms up, then add the beans.
9
Fry, wrinkle, and remove.
10
Put oil in the pan, add garlic slices, shredded ginger, and red peppers and stir-fry until fragrant.
11
Pour in the light soy sauce.
12
Add the beans and stir fry, add white sugar.
13
Add the eggplant and stir fry, add salt and chicken essence to taste.
14
Pour into a plate and enjoy.