Ingredients and steps for stewing eggplant with soybeans

It is a very good way to stew eggplant with soybeans, so today I will tell you the specific method:

Ingredients for Braised Eggplant with Soybean

Half a small bowl of soybeans and two eggplants

4-5 green peppers 2 cloves of garlic

Vegetable oil salt

Sichuan pepper

Soy Sauce Sugar

Chicken Essence Oil

Chive Thirteen Spices

How to cook eggplant stew with soybeans

1. Soak soybeans for 8 hours, wash and cut eggplant into long strips, wash and remove stems and seeds of green peppers and cut into long strips for later use

2. Pour the soaked soybeans into the pot, add water that covers the soybeans by half a finger, add a large star anise, 10 or so peppercorns, and a little salt, boil the soybeans over high heat, then simmer for 10 minutes after the water boils. Reserve the water used to boil the soybeans for later use.

3. In another pan, pour 3 tablespoons of vegetable oil, pour in the eggplant when the oil is 50% hot, fry both sides until golden brown and serve. (This step can be omitted. I fried the eggplant to make it more flavorful, but you can also skip this step)

4. Chop the garlic, add a little oil to the pan, add the minced garlic when the oil is 50% hot, stir-fry until fragrant, pour in the cooked soybeans and stir-fry for 5 minutes, then add the fried eggplant, stir-fry for a few seconds and pour in the water used to cook the soybeans. The water should cover the eggplant. Add soy sauce, thirteen spices, and a little sugar and simmer for about 20 minutes (as long as the eggplant and soybeans are cooked)

5. When the eggplant and soybeans are cooked, add the chopped green pepper and salt and stir-fry until the soup thickens. Add a little sesame oil and chicken essence and serve.

Eggplant recipe recommendation: Roasted double eggplant

Ingredients: Tomato and Eggplant

Salted Onion

Green peppers with tomato sauce

practice

1. Tomatoes and eggplants

2. Wash and peel the eggplant (optional), and cut into small pieces

3. Sprinkle some salt on the cut eggplant and marinate for a while. Rinse it with clean water before frying. This way the eggplant will taste better.

4. Dice tomatoes

5. Heat the oil and scallions in the pan. Eggplants love oil. They will be very dry after absorbing the oil. You won't see much oil. Just stir-fry for a while and the oil will naturally flow out after the eggplants are slightly cooked. Don't add extra oil, otherwise it will be too greasy.

6. Add eggplant and stir fry

7. When the eggplant changes color and becomes softer, add the tomatoes.

8. Stir-fry for a while until the tomatoes release water (you can also add a little water), add salt, cover and cook until the tomatoes are soft.

9. To make it delicious and beautiful, I also added a little tomato sauce, and finally added green pepper and mixed well.