The simple method of roasting eggplant with beans, no frying, delicious and non-greasy, a home-cooked dish with rice

 

 

Today I will share with you a simple recipe for roasting eggplant with beans, which is delicious and not greasy

Directions:

1. Put the beans and eggplant in a basin, add an appropriate amount of baking soda and water, soak for 5 minutes, which can better remove the residual pesticides, and then wash them several times and clean them clean.

2. Cut the eggplant into small pieces and peel them if the skin is old.

3. Wash the beans and cut them into small pieces.

4. Blanch the beans in water for about two minutes, blanch until medium-cooked, drain and set aside.

5. Add an appropriate amount of salt to the chopped eggplant to marinate the excess water. Add an appropriate amount of water to the marinated eggplant and wash off the excess salt. Then drain dry.

6. Add an appropriate amount of starch to the eggplant that has been drained and mix evenly.

7. Add an appropriate amount of oil to the pot, add minced garlic, and stir-fry until fragrant. Add the beans and stir-fry evenly. For friends who like spicy food, you can add some millet spicy stir-fry.

8. Add the eggplant and stir-fry evenly.

9. Stir-fry until broken, add an appropriate amount of salt, light soy sauce, dark soy sauce, balsamic vinegar, sugar, and bean paste and stir-fry evenly.

10. Add a little starch water and stir-fry until the soup is viscous and ready to go.

Beans roasted eggplant is this way, it is delicious and not greasy, and it is easy to make, so friends who like it can try it!