Braised beans with eggplant
Cowpea is sweet and smooth in nature. It is good for the stomach and kidney. It contains proteins that are easy to digest and absorb. It also contains a variety of vitamins and trace elements. The phospholipids contained in it can promote insulin secretion. It is an ideal food for diabetics.A: Eating raw cowpeas or uncooked cowpeas is likely to cause poisoning. It is necessary to cook them well before eatingB: My own cowpeas are very tender, so I can easily fry them without boiling water, or soak them in clear water for half an hourC: The bean paste itself has a salty taste, and the pork has been mixed with a little salt. There is no need to add salt and soy sauce in the whole process
Step 1 . Remove cowpeas and wash them, remove the head and tail, and cut them into long sections
Step 2 . The eggplant is also cut into long sections like cowpeas after washing
Step 3 . Put it into the pot, add light salt water to soak it for standby
Step 4 . Heat a proper amount of cooking oil in the pot, add eggplant strips and stir fry
Step 5 . Stir fry eggplant strips until soft and transparent
Step 6 . Leave some oil in the pot, add cowpea and stir fry
Step 7 . Stir fry cowpeas and serve
Step 8 . Heat a little oil in the pan, pour in garlic, chilli and onion, and stir fry until fragrant
Step 9 . Chop the pork, mix in a little salt, add it to the ingredients, stir fry until cooked, and add a tablespoon of red bean paste
Step 10 . After the bean paste is stir fried to produce the red oil, add the eggplant strips and cowpeas that have been stir fried in advance
Step 11 . Stir well and add water starch
Step 12 . Serve when the soup is thick
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