The combination of beans and eggplant is too good for rice, and I just learned such a trick today, and I am so enjoyable to eat

Ingredients: 200 grams of long beans, 1 eggplant, 1 chili, 1 piece of ginger, 1 garlic, 1 green onion, appropriate amount of starch, Pixian bean paste, salt, sugar, oil

Step 1: Wash the long beans with water, pinch off the roots, and cut them into pieces with a knife.

Step 2: Clean the long eggplant and cut it into segments and then strips.

In step 3, put the eggplant in a pot, add a small amount of starch, and shake the pot to make the eggplant stain the starch.

Step 4: Heat the oil in the pan and fry the eggplant until the eggplant is a little charred, then remove the oil.

Step 5, then put in the long beans, fry until they are seven ripe, and then remove the oil as well.

Step 6: Leave a little base oil in the pot, add chili, garlic, green onion, ginger and Pixian bean paste and stir-fry the red oil.

Step 7, add the long beans and eggplant and stir-fry, add sugar, salt, water and simmer for a while.

A delicious eggplant roasted beans are made, this dish smells fragrant and eats more fragrant, very good at rice, the beans and eggplants that come out of this way are very chewy, and people feel particularly satisfied after eating, friends who like it hurry up and make it.

Tips:

(1) Eggplant can be grasped by hand when sticking to starch, or it can be shaken with a pot, and it is best to stick to cornstarch.

(2) The beans are fried until they are seven ripe and taste the best, and when they are fried to that tiger skin shape, they are reduced to 3/4 of the original.