Ingredients and methods of cooking eggplant with soybeans

Today I would like to recommend a delicacy to you, which is fried eggplant with soybeans. It is very delicious.

Ingredients for Braised Eggplant with Soybean:

2 long eggplants, 200g soybeans, 100g pork belly, 1 scallion, 3 cloves of garlic, 5g ginger, 2 star anises, 60ml sweet noodle sauce, 5ml dark soy sauce, 15g white sugar, 15ml cooking wine, 500ml oil, 30ml water starch.

Braised Eggplant with Soybean

How to cook eggplant with soybeans:

1. Wash the long eggplants, remove the stems, and cut into 3cm dices with the skin. Remove the roots of the green onions and cut into diagonal strips. Wash the pork belly, dry it, and cut it into 1cm cubes. Cut the garlic into slices.

2. Put appropriate amount of hot water in the pot, bring it to a boil over high heat, then add the soaked soybeans and simmer for 10 minutes. Remove from the pot, drain the water and set aside.

3. Heat the oil in a pan over medium heat. When it is 70% hot, put the eggplant pieces in and fry them over high heat until they turn slightly yellow. Remove from the pan and drain the oil.

4. Leave some oil in the pan, heat it up, put the diced pork belly in, stir-fry over low heat for 3 minutes, then add star anise, garlic slices, shredded green onion and minced ginger to sauté fragrant, then add cooking wine, sweet bean sauce, white sugar, dark soy sauce and a little water and stir-fry for a while.

5. Finally, add the eggplant pieces and soybeans into the pot and stir-fry evenly, then pour in water starch to thicken the soup.

Tips:

1. You can also use fresh edamame instead of soaked soybeans to make the dish more fragrant.

2. When frying eggplant, you should use high heat and fry the eggplant in the shortest possible time. This will prevent the eggplant itself from absorbing too much oil and affecting the taste of the whole dish.

Eggplant recipe recommendation: hot and sour eggplant

Material:

2 long eggplants, cut into cubes, 20 ml soy sauce, 15 ml red wine vinegar, 10 g sugar, 1 green chili, chopped, 3 g corn starch, 3 ml chili oil, or increase or decrease according to personal taste, 10 g salt, 30 ml vegetable oil

practice:

1. Place eggplant cubes in a large bowl, sprinkle with salt, cover with water, and leave for 30 minutes. Rinse and drain on paper towels.

2. In a small bowl, mix soy sauce, red wine vinegar, sugar, chili pepper, corn starch and chili oil into a sauce and set aside.

3. Heat vegetable oil in a large skillet or wok over medium-high heat and sauté eggplant until soft and beginning to brown, about 5-10 minutes. Add sauce and sauté until sauce thickens and coats eggplant. Serve hot.