Sautéed Eggplant with Soy Sauce

Sautéed eggplant with soy sauce is delicious, and it goes really well with rice. Let me show you how to make it:

Sauteed Eggplant Ingredients:

Purple slender tender eggplant and green beans, sweet noodle sauce, refined salt, sugar, chicken essence, chopped green onion and ginger, mashed garlic, cooking wine

Features of Sautéed Eggplant:

The taste is moderately salty and sweet, the eggplant is soft and has a bright color.

How to make stir-fried eggplant:

1. Remove the stems of the eggplants, clean them, and cut them into 1 cm thick slices. Wash the green beans;

2. Put a small amount of water in a pot, add green beans and refined salt, cook over high heat and remove from the pot;

3. Heat the pan and pour in the oil. Add the chopped scallion, ginger and mashed garlic and stir-fry until fragrant. Add the eggplant slices and stir-fry until brown and yellow. Add the cooking wine. Push the eggplant slices apart to leave some space in the pan. Add the sweet bean sauce and crush it with a spatula and stir well. Then add the green beans, sugar, chicken essence and salt and stir well to coat the eggplant slices with the sauce.

Tips: Cook the green beans for a good time to make them crisp and green. If you don't have sweet bean paste, you can use yellow bean paste or bean paste instead; if you like spicy food, you can use Sichuan hot sauce. You can make fried eggplant flowers and fried eggplant shreds with sauce by following this method.

Nutritional Information:

Eggplant is rich in nutrition, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. In particular, the content of vitamin P is very high. Every 10 grams contains 750 mg of vitamin P, which is far beyond the reach of many vegetables and fruits. Vitamin P can keep the elasticity and physiological function of blood vessel walls and prevent hardening and rupture. Therefore, eating eggplant regularly can help prevent and treat hypertension, coronary heart disease, arteriosclerosis and hemorrhagic purpura.