Green eggplant and roasted edamame

Overview

When it comes to eggplant, most people think of braised eggplant in oil, fish-flavored eggplant, fried eggplant with shredded pork, and eggplant stuffed with meat. . . . . . However, I don’t know if you have noticed that the above method consumes fuel, and eating such greasy food in the hot summer can easily cause you to get angry. In our hometown of Haimen, now is the time when green eggplant and edamame are on the market in large quantities. When I was a child, my mother picked fresh edamame knots from the fields and stepped on eggplants dripping with dew from the eggplant trees. And I moved a small bench and helped my mother peel the edamame. To this day, I miss this farm dish that reflects the story of my hometown. On the land where I was born and raised, with sunshine, rain, dew and air, I can honestly face every plant growing in the field. What it presents to us is nature and a complete local flavor. The green eggplant is peeled, while the fresh edamame is fragrant and waxy, tenderly wrapped by the eggplant. Now I add a little dried shrimps to this peasant dish. In this way, the pink dried shrimps, green eggplant and green edamame take full advantage of the color, flavor and flavor. I’m not afraid of people’s jokes. When this bowl of farm food came out, it was as good as the braised lion’s head. My husband didn’t like it when he picked it up with chopsticks, so he just scooped it up with a spoon. After a while, the bottom of the bowl turned upside down. Today, Feiyu brings you this green eggplant that is all green. Is it more appetizing than the purple-black eggplant?

Tags

• hot dishes
• home cooking
• chicken essence
• edamame
• garlic cloves
• green eggplant
• knorr soup bao
• shopee
• sugar
• salt

Ingredients

Steps

1. 1 Prepare the raw materials, peel the edamame in advance, peel the garlic, and wash the dried shrimps;

   

2. 2 Put an appropriate amount of water in the pot, pour in the peeled edamame, blanch for a few minutes and then take it out;

   

3. 3 Pour a little oil into the pan, smash the garlic cloves and saute until fragrant;

   

4. 4 Pour in the blanched edamame and stir-fry for a few times;

   

5. 5 As shown in the picture, peel the green eggplant and cut it with a cross-cut knife. Do not cut off the bottom;

   

6. 6 After stir-frying the edamame, add half a bowl of water and bring to a boil, immediately cut into pieces;

   

7. 7 First add a little sugar, then add a teaspoon of salt, an appropriate amount of Knorr Soupe and Shopee;

   

8. 8 Cook for about 5 minutes. When the juice is almost reduced, add half a teaspoon of chicken essence.

   

9. 9 Enjoy~