What are the methods for cooking eggplant and Jiang beans?

Delicious food can make people feel the joy of enjoyment in life, and it has very high nutritional value and can meet people's basic needs. For example, eggplant and Jiang beans are two very delicious ingredients and are often used in the cooking of various dishes. There are many ways to cook eggplant and Jiang beans. People can choose the appropriate method according to their needs. Let’s take a look at the methods of eggplant and Jiang beans.

Detailed instructions for cooking eggplant and Jiang beans: 1. Wash the eggplant and cut it into long strips. Soak it in clean water for a while, then take it out and set aside. 2. Wash the beans, remove the old tendons and cut into long sections. Cut the dried chilies into small sections and smash and chop the garlic. 3. Pour a proper amount of oil into the pan, and when the oil temperature reaches 70% hot, add the eggplant and fry until soft. 4. Remove from the heat and drain the oil.

5. Fry the beans in oil until the skin is wrinkled. 6. Remove from the heat and drain the oil. 7. Leave a little oil in the wok, add minced garlic and dried chilies and stir-fry until fragrant. 8. Add eggplant and beans and stir-fry. 9. Add light soy sauce, oyster sauce and a little water and stir-fry evenly. 10. Cover the pot and simmer for a while until the soup thickens.

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. Because oyster sauce and light soy sauce are both salty, you can adjust whether to add salt to this dish according to your taste. 3. 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. 4. 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.

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