Tips for cooking eggplant with beans in restaurants

1. Wash long beans and cut into sections, cut eggplant into sections with the thickness of the little finger, slice ginger and garlic, and cut dried peppers into small pieces.

2. After the water in the pot is boiled, add the beans, and immediately pick it up after the water boils again. Soak beans in water for about a minute, and add a little salt and a few drops of oil when cooking, in order to remove the fishy smell of beans and keep them green.

3. Put oil in the pot, pour eggplant strips when heated to high temperature, and soak in oil. Eggplant absorbs oil easily. When oiling, put the eggplant in when the oil is hot and high, and then turn the heat down. When the eggplant becomes discolored, turn to high fire and pick it up, so that the eggplant can keep its shape and will not absorb too much oil. )

4. After the eggplant is taken out of the pot, leave a little base oil in the pot, add garlic slices, ginger slices and peppers to stir fry, and then pour in beans and eggplant.

5. Juice mixing: Mix a proper amount of salt, sugar, fresh shellfish juice (or oyster sauce, the purpose is to increase the flavor, because I don't like to use chicken essence, I can fry it with seafood seasoning to make it taste like a restaurant) and water into juice; (This step can be done when the eggplant is fried. )

6. Pour in the prepared juice, cover it and simmer for a while until the juice is almost dry. Because I like to make soup and soak rice, I usually leave a little more juice. If you like dry frying food, you can cook it for a while.