Summer slimming is not a dream: simple and delicious roasted eggplant with green beans

Overview

People's appetite is not good in summer, so they like to eat vegetarian dishes. Cowpeas are commonly called beans, and the names in the south and north are slightly different. Braised eggplant with green beans is a home-cooked dish, and the preparation of braised eggplant with green beans is very simple, which is extremely popular on the summer table. The main reason is that it is simple to operate and tastes very good. Cowpea has the effects of replenishing qi, strengthening the stomach and kidneys, harmonizing the five internal organs, rejuvenating the skin and nourishing the body, producing essence, and quenching thirst. It has a function that cannot be ignored in the value of dietary health care. Eggplant is rich in antioxidants, which can improve skin problems with spots on the face and prevent computer radiation from harming the skin. Eggplant and beans are seasonal vegetables in summer. Vegetables in season have higher nutritional value than vegetables out of season. Eggplant and beans are my favorite dishes. At first, it was out of laziness and it was easy to clean. Then I gradually fell in love with it. It only uses the amount of oil you usually use for cooking. It’s simple and delicious and goes well with rice; it’s worth a try.

Tags

• hot dishes
• vegetarian dishes
• common dishes
• shandong cuisine
• old man
• summer recipes
• banquet dishes
• lunch
• beans
• chicken powder seasoning
• cooking wine
• dried chili pepper
• eggplant
• ginger slices
• green chili
• oil
• sugar
• garlic
• red pepper
• salt

Ingredients

Steps

1. 1 Prepare 2 eggplants, 5 cowpeas (beans), 3 peppers, 1 ginger, and 1 garlic.

   

2. 2 Clean the eggplants without peeling them. After cleaning, cut into thin strips and cut into long vertical strips.

   

3. 3 Wash and cut the peppers and set aside.

   

4. 4 Wash the beans, remove the tendons, remove the two ends, and break them into three sections about an inch each.

   

5. 5 All ingredients are ready

   

6. 6 Sprinkle the eggplant with 1 tablespoon of salt and marinate for 15 minutes, then squeeze out the water and set aside.

   

7. 7 Heat the oil in the pan, put the eggplant strips into the oil pan and fry quickly, then remove and drain.

   

8. 8 The oil temperature in the pot is not very high yet. Turn down the heat and fry the beans until the surface becomes wrinkled. When they are soft, remove them and control the oil.

   

9. 9 Transfer to a plate and set aside.

   

10. 10 Leave the bottom oil in the pot, heat it up, add dried chili peppers and stir-fry until fragrant, add ginger and garlic and continue stir-frying until the minced garlic turns golden, add cooking wine and light soy sauce and add the chili peppers.

    

11. 11 Add beans and eggplant.

    

12. 12 Stir-fry the eggplant and beans over high heat and add salt.

    

13. 13 Add 1 tablespoon sugar to taste.

    

14. 14 Cook the light soy sauce, add a little boiling water, cover the pot and simmer for a while until the juice is almost dry.

    

15. 15 Sprinkle in pepper for flavor.

    

16. 16 The eggplant and beans are soft and ripe, add chicken powder and stir-fry evenly.

    

17. 17 Stir-fry until slightly dry and remove from the pan.