Quick home-cooked side dish with less oil ~ long bean roasted eggplant

Overview

How to cook Quick home-cooked side dish with less oil ~ long bean roasted eggplant at home

Tags

• hot dishes
• home cooking
• old man
• summer recipes
• banquet dishes
• dinner
• light soy sauce
• long eggplant
• millet pepper
• garlic
• ginger
• long beans
• salt

Ingredients

Steps

1. 1 Prepare the ingredients, home grown, pure green food.

   

2. 2 Wash the eggplant, cut it into strips, add half a spoonful of salt, marinate for 10 minutes, and let the juice come out. (The key is to use less oil, this step cannot be omitted)

   

3. 3 Prepare the millet, pepper, ginger and garlic, and cut it into any shape you like!

   

4. 4 Bring water to a boil, add a little oil and half a spoonful of salt, blanch the long beans for two minutes, remove and drain.

   

5. 5 Pour a little oil into the hot pan, add ginger, millet and pepper and stir-fry over low heat until fragrant

   

6. 6 Add the marinated eggplant and stir-fry over medium heat for one and a half minutes.

   

7. 7 Add the blanched long beans, add light soy sauce, minced garlic and stir evenly,