Beans and eggplant are a perfect match, and they should be eaten often after summer, salty, fresh and sweet, so delicious that there is no soup left

Eggplant and beans in summer are the freshest and cheapest time of the year, and roasted eggplant is the perfect match between these two ingredients.

The following is to share with you the practice of roasting eggplant in summer, teaching you how to make the beans crisp and flavorful, the eggplant soft and glutinous without absorbing oil, and the taste is salty and sweet.

---【Roasted eggplant with beans】---

Ingredients: 300 grams of beans, 300 grams of eggplant, a little red pepper, two cloves of garlic, a small section of green onions, an appropriate amount of light soy sauce, an appropriate amount of oyster sauce, an appropriate amount of sugar, and an appropriate amount of starch.

Steps:

1. Wash the eggplant, remove the head and stem, then cut it into small pieces, wet the surface of the eggplant with water to control the excess water, and then evenly pat a layer of cornstarch on the surface of the eggplant for later use. Wet the eggplant to get better starch and not absorb oil when frying the eggplant.

2. Wash the beans and break them into small pieces of the same length as the eggplant, then cut the red pepper into small pieces, chop the garlic into minced garlic, and cut the green onion into chopped green onions for later use.

3. Next, add two teaspoons of light soy sauce, one teaspoon of oyster sauce, one teaspoon of sugar, half a teaspoon of starch, half a teaspoon of salt and four teaspoons of water to the bowl and stir well for later use.

4. Add an appropriate amount of cooking oil to the pot, raise the oil temperature to 60% hot, hang the starch eggplant segment and fry it in the pan, fry it until the surface is set, and then remove the oil control for later use.

5. Then fry the beans in the pan, fry them until the tiger skin is on the surface, and remove them for later use when they are ripe.

6. Leave a little base oil in the wok, add chopped green onions and a little minced garlic and stir-fry until fragrant, then add the red pepper and stir-fry a few times.

7. Stir-fry the beans and eggplant segments in advance twice.

8. Stir the pre-prepared sauce, pour it into the pot, turn on high heat and stir-fry, and burn the soup until it is viscous, so that the soup tightly wraps the ingredients.

9. Finally, add the remaining minced garlic, stir-fry twice, and then put it on the plate after smelling the aroma of garlic.

Tips:

1. If you want to fry the eggplant without absorbing oil, wet the surface with water after the eggplant.

2. When seasoning juice, the proportion of various seasonings should be mastered, and the taste should be salty, fresh and sweet.

3. Finally, add minced garlic to enhance the flavor and flavor.