How to cook long beans and purple eggplant

We often say that illness comes from the mouth, and it is true. Many diseases are like this. We don’t pay attention to our diet. So we can’t always eat out. We can cook by ourselves. Here I will introduce long beans and purple eggplant.

1. Wash the long beans and cut them into longer pieces. After the water in the pot boils, put the beans in. After the water boils again for about one or two minutes, pick them up (add a little salt and a few drops of oil when cooking the beans to keep the beans green)

2. Cut eggplant into strips, cut ginger into strips, and slice garlic

3. Put oil in the pan, heat it to high temperature, pour in the eggplant strips, and fry them for a while (eggplants absorb oil easily, so you should put the eggplants in when the oil is hot, so that the eggplants can keep their shape without absorbing too much oil. Fry for about three or four minutes)

4. After the eggplant is served, leave a little oil in the pan, add garlic slices, ginger slices, and chili and stir-fry until fragrant.

5. Pour in eggplant and beans, add appropriate amount of salt, sugar and Maggi sauce and stir well

6. Add a spoonful of water, cover the pot and simmer for a while until the juice is almost dry (if you like it drier, simmer it for a while longer)

After reading the detailed introduction of long beans and purple eggplant, I believe you can’t wait. Don’t be anxious. First remember this specific method in mind, and then learn to do it well. I believe you can do it well.