Roasted beans with eggplant are a home-cooked dish that is delicious and nutritious. Here's how to make this dish authentic and make it delicious for you to enjoy at home.
1.Wash the beans and cut them into pieces about 5cm long; Cut the eggplant into long strips; Garlic cloves and ginger finely chopped; Dried chili peppers cut into sections.
2.Turn on medium heat, pour an appropriate amount of oil into the pot, add the beans after the oil temperature rises, stir-fry until the surface is slightly wrinkled, and set aside.
3.Leave the bottom oil in the pan, add minced garlic, ginger and dried chili peppers, and stir-fry until fragrant.
4.Add the eggplant strips and stir-fry until the eggplant is slightly tender.
5.Pour the fried beans into the pot, add an appropriate amount of salt, light soy sauce, dark soy sauce, sugar and chicken essence, and stir-fry evenly.
6.Add a small amount of water, cover the pot and simmer for about 5 minutes to allow the eggplant roasted beans to fully absorb the flavor of the seasoning.
7.Open the lid, turn to high heat to reduce the juice, and wait until the soup is thick.
Tips:1Beans and eggplants are easy to absorb oil during cooking, so you can overoil the beans first to reduce the amount of oil absorbed.
2.If you prefer softer and waxier eggplant, you can extend the time when simmering.
3.According to personal taste, the amount of seasoning can be increased or decreased appropriately.
4.Eggplant roasted beans can be eaten with rice for even more deliciousness.