Homemade eggplant stewed with beans, delicious and convenient

Vegetables are indispensable ingredients in our lives, and vegetables are now more popular than meat. Sometimes delicious vegetables are better with meat than rice. In the summer, I like to eat eggplant stewed with green beans. It is a delicious and easy-to-eat home-cooked dish, and the preparation is also very simple.

Eggplant and beans recipe and steps

1. Wash the eggplant and cut it into long strips, soak it in clean water for a while and then take it out for later use; wash the beans, remove the old tendons and cut them into long sections, cut the dried chili into small sections, and smash and chop the garlic;

2 Pour a proper amount of oil into the pan, fry the eggplants until they are soft, then remove and drain the oil. Fry the beans until the skin is wrinkled, then remove and drain the oil.

3 Leave a little oil in the wok, add minced garlic and dried chili, stir-fry until fragrant, add eggplant and beans, stir-fry, add light soy sauce, oyster sauce and a little water, stir-fry evenly, cover the pot and simmer for a while until the soup thickens.

4 Tips: 1. Eggplant absorbs a lot of oil. If you are worried about consuming too much oil, you can soak the cut eggplant in clean water for a while to allow the eggplant to absorb enough water to reduce the amount of oil absorbed. This can also remove the astringency of the eggplant; or you can steam the eggplant first and then roast it to effectively reduce the amount of oil absorbed. 2. If you think frying this dish consumes too much oil, you can also fry it slowly with a small amount of oil over low heat. It will just take a little longer and the taste will be just as good. 3. Because oyster sauce and light soy sauce are both salty, you can adjust whether to add salt to this dish according to your taste.

It is recommended not to peel the eggplant when eating it. Its nutritional value lies in the skin. The eggplant skin is rich in vitamin P, which can enhance the adhesion between human cells and has a protective effect on microvessels, which is unmatched by other vegetables. 5. Eating beans that are not thoroughly cooked can easily cause poisoning, because they contain saponins and lectins. These two substances have a strong irritating effect on the gastrointestinal mucosa and have a destructive and hemolytic effect on cells. Therefore, the beans must be thoroughly cooked before eating.