The authentic way to cook eggplant and beans

The authentic method of roasting beans with eggplant is as follows:

Tools/raw materials: One long eggplant, 300 grams of green beans, vegetable oil, a tablespoon of bean paste, 5 grams of ginger, 2 garlic Bean paste, 10 grams of light soy sauce, appropriate amount of water starch, 1 gram of chicken essence, put into a pot.

1. Cut the long eggplant into two sections. After cutting it from the middle, cut it into sections again. In this shape, it is easy to bake and not easy to deform.

2. Wash the green beans (you can also use cowpeas), remove the heads and tails, and cut them into sections. Slightly shorter than the eggplant sections, it looks better because the eggplant is easy to soften. Mince the garlic.

3. Heat the oil in a hot pan until it is 80% hot. Deep-fry the beans until the outer skin bubbles, then quickly take them out, drain the oil, and turn them over several times to make them evener. The beans cook well and taste good, saving time.

4. Add the eggplant strips to the oil pan, take them out and drain the oil when they soften slightly.

5. Pour out the excess and leave some oil at the bottom of the pot. Don’t add too much, because the eggplant and beans have been slightly fried and will produce oil. Add ginger and minced garlic and stir-fry until fragrant. After adding the bean paste and stir-frying to get the sauce aroma and red oil, do not stir-fry it over high heat, otherwise it will become mushy and bitter.

6. Add beans and tomato sauce and stir-fry evenly to release the sauce aroma.

7. Add one tablespoon of light soy sauce, one tablespoon of water and chicken essence, simmer over low heat for a while, about 2 minutes, do not simmer for a long time.

8. Reduce the juice over high heat, so that the flavor has penetrated into the beans and tomato juice, making it shiny and delicious.