All Chinese food Main Dish Low oil version of long beans roasted eggplant

Low oil version of long beans roasted eggplant
Tech

burn

Difficulty

Intermediate Chef

Servings

2 people

Prepare

30 Minutes

Cooking

30 Minutes

Ingredent

Name Dosage
Eggplant (purple, long) 3
Carob 10
Chili 4
Garlic 2
Light blue The 1 Section
Oyster Sauce 1.
Soy sauce 1.
Vegetable oil 2.
salt Some
Clean water Some

Low oil version of long beans roasted eggplant

Usually the most favorite meal is long beans, burning eggplant, as well as dry pot Chiba tofu, and this time he made a low oil version of the long beans, burned eggplant, dish out.

Instructions

1.Rinse all ingredients.

Rinse all ingredients.

2.Long beans cut, cut eggplant soak in brine, onion slices, peppers cut ring, mince garlic.

Long beans cut, cut eggplant soak in brine, onion slices, peppers cut ring, mince garlic.

3.Eggplant fish out in advance to control water;

Eggplant fish out in advance to control water;

4.Put a little oil into the pan and add scallion, chili and a little garlic;

Put a little oil into the pan and add scallion, chili and a little garlic;

5.After the eggplant is put, the pan is quickly stir fried, and the strips are covered with oil.

After the eggplant is put, the pan is quickly stir fried, and the strips are covered with oil.

6.Then Fang into the beans and continue to stir fry.

Then Fang into the beans and continue to stir fry.

7.Add the sauce.

Add the sauce.

8.Cover and simmer for 3-5 minutes.

Cover and simmer for 3-5 minutes.

9.Add the garlic to the pot after the sauce is served.

Add the garlic to the pot after the sauce is served.