The most homely fried eggplant and cowpeas on the summer table

Overview

This season of the year is when vegetables are most plentiful. When you walk into a vegetable market, you will sometimes be dazzled by the variety of vegetables to choose from. Although there are many varieties of vegetables, you will usually choose seasonal vegetables when you eat them, and basically stay away from non-seasonal vegetables. Cowpeas and eggplants happen to be seasonal dishes in this season, and I especially like to eat cowpeas. During this season, in addition to buying fresh ones, I also buy some to make sour cowpeas. Although I like to eat cowpeas and will not get bored of them, I am worried that my children will get bored by eating them frequently, so I will change various ways and tastes, so that although they eat the same thing, the taste is completely different.

Tags

• vegetarian dishes
• home cooking
• common dishes
• old man
• dinner with friends
• summer recipes
• lunch
• chili
• cowpea
• garlic
• long eggplant
• oil
• salt

Ingredients

Steps

1. 1 Prepare the required ingredients

   

2. 2 Wash the cowpeas, eggplants, peppers, garlic, etc., break the cowpeas into about 5cm long sections, cut the eggplants into long strips, and slice the garlic. Rinse the cut eggplants with clean water again

   

3. 3 Boil water on the gas stove. After the pot is hot, pour in a little oil. Add garlic and stir-fry over low heat until fragrant. Add eggplant and stir-fry slowly

   

4. 4 When the eggplant is fried until it becomes slightly soft, add the cowpea and stir-fry slowly over low heat. When the cowpea is stir-fried until it changes color, add salt and chili and stir-fry until the eggplant is cooked through and the cowpea is about 70% ripe, then take it out of the pot.

   

5. 5 Picture of the finished product