Braised beans with eggplant-You Are Foodie

By Chapman
75

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.

Main Ingredients

Pepper A moderate amount of
Bean Paste with Red Oil appropriate amount
pork A moderate amount of
Garlic appropriate amount
eggplant A moderate amount of
cowpea A moderate amount of

Auxiliary Ingredients

White sugar appropriate amount

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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