Introduction of roasted eggplant with beans

This dish is spicy and delicious.

working methods

Exercise 1

material

Beans, eggplant, dried peppers, chopped green onion, garlic, Jiang Mo, salt and monosodium glutamate. The material is simple. First, wash the beans, peel off the old tendons and cut them into 6 cm long strips for later use. Eggplant should be cut into strips, but it is used to being cut into hob blocks.

manufacture

1, eggplant will be very greasy because it absorbs oil in the pot, and it will release all the oil when it is about to go out. The countermeasure is to marinate the cut eggplant in salt water for about 10 minutes, which can not only marinate the water, but also remove the toxins in the eggplant. You will notice that water bleached with salt water will turn into brown sugar. 2. Boil the water in the pot, put the chopped beans in, let them soak for a few minutes, scoop them up and pour them into cold water for later use.

3, put oil in the pot, after 60% heat, add dried peppers and stir fry, then add onions, ginger and garlic and stir fry a few times. 4. Stir-fry the beans until they change color, then add salt and stir-fry for about 1 min. Because beans are not easy to taste, you can put some salt early to ensure the taste of the finished product. 5. Finally, fry the eggplant until it is soft and cooked (add a little salt according to personal taste at this time), sprinkle a little water, and add monosodium glutamate to the pan and plate. [ 1]?

Matters needing attention

Beans must be fried, otherwise there is a danger of food poisoning. Here is a trick for everyone: beans are green when they are born; Once it turns yellow-green, it becomes soft, which means it is ripe.

Exercise 2

material

Ingredients: beans, eggplant,

Accessories: oil, soy sauce, sugar, salt, cooking wine, ginger, garlic, dried seaweed, pickled mustard tuber, pepper and dried pepper.

manufacture

Remove the tendons from the beans, remove the two ends, break them into three sections by hand, then wash them for later use, cut eggplant into vertical strips, soak dried seaweed in warm water for 20 minutes, then chop them, and chop mustard tuber, garlic and ginger separately for later use;

2. Put the oil in the pot. About 70% heat, add beans and fry until the surface becomes white bubbles, remove and drain the oil. Put the eggplant strips in the oil pan, fry until golden brown, remove and drain the oil.

3. Leave the bottom oil in the pot, heat it, add pepper and dried pepper and stir-fry until the minced garlic is golden, then add mustard tuber and dried laver and stir-fry until fragrant;

4. After adding cooking wine and light soy sauce, add beans and eggplant, stir fry over high fire, add salt and sugar to taste, stir fry evenly, stir fry until slightly dry, and take out the pot.

[2]?

nutritive value

Eggplant contains a variety of vitamins, fat, protein, sugar and minerals, and is a good vegetable with good quality and low price. In particular, eggplant is rich in vitamin P, and the content of 100 grams of purple eggplant is as high as 720 mg or more, which is outstanding not only in vegetables, but also in general fruits. Vitamin P can enhance the adhesion between human cells, improve the fragility of small blood vessels and prevent bleeding of small blood vessels.

Beans are rich in nutrients, including protein, fat, carbohydrate, crude fiber, calcium, iron, vitamin A, vitamin B 1, vitamin B2, vitamin C, nicotinic acid, pantothenic acid, cytoagglutinin and so on.