stir-fried beans with eggplant
By HalDouglas
Fried beans with eggplant. Although it is strange to mix these two things together, it is also a very authentic Hunan dish, which is delicious and goes with rice. The oil and water are like nectar nourishing the purple-clothed white-skinned eggplants and the shy beans, so that one is soft and the other is crispy. I hate seeing each other too late. They are surprisingly harmonious. The sweetness of the eggplant and the crispness of the beans are really an excellent combination.
Recipe Recommendations
- eggplant 150 grams
- long beans 150 grams
- red pepper 15 grams
- garlic 10 grams
- salt 2 grams
- chicken essence 1 grams
- MSG 1 grams
- steamed fish oyster sauce 5 grams
- slightly spicy
- fried
- ten minutes
- simple
Steps for stir-fried beans with eggplant
1
Wash the eggplant, remove the head and tail, and cut it into strips.
2
Wash the beans, remove the head and tail, and cut into sections.
3
Red pepper top knife section; chopped garlic
4
Grease the beans and eggplant, remove and drain
5
Leave a little oil in the original pan, add in the long beans and eggplant, stir fry.
6
Add red pepper, garlic, salt, chicken essence, and monosodium glutamate and stir well.
7
Pour in steamed fish soy sauce and stir fry well. Remove and serve on a plate.stir-fried beans with eggplant Make Tips
1. The beans are not easy to cook, so fry them first, and then add the eggplant to the frying, taking care not to fry it too soft. 2. Steamed fish and soy sauce itself has a certain salinity, so pay attention when adding salt.