Ingredients and cooking methods for edamame and eggplant

Braised edamame and eggplant is a combination of two very good vegetables. It is very delicious. So today I will tell you the specific method:

Introduction of Braised Eggplant with Edamame

Beijingers are actually very particular about food.

For example, the most common dish, edamame and eggplant, is a must-eat dish in Beijingers' opinion at the beginning of autumn. Because the eggplants at this time are just the right tenderness, and they are the best to eat. If they are eaten later, they will be old and taste bad. And you must use round eggplants from Beijing, not long eggplants. And edamame is fresh on the market at this time. Using tender eggplant and fresh edamame together is a delicious and seasonal dish to go with rice.

Eggplant is a dish that consumes a lot of oil, and making fried eggplant requires a lot of oil. In the past, it was okay to eat it occasionally, but now it is really not possible to consume so much oil, so now when making fried eggplant, the amount of oil used must be greatly reduced. How to do it is to change the first step of frying the eggplant to slow frying over low heat, and then do not put it into the pan again, thus avoiding the situation of using oil twice. Although this way, much less oil is used, the fried eggplant with edamame is still very delicious. Traditional methods must also take into account the current actual situation. While enjoying the delicious food, our goal is to be as close to health as possible.

Ingredients for Braised Eggplant with Edamame

1 round eggplant 1 handful of edamame

garlic

How to cook edamame and eggplant

1. Wash the eggplants, do not peel them, cut them into thick slices, spread them on a chopping board or in a basket, and let them air dry for half a day.

2. When the eggplant is almost dry, peel the fresh edamame, wash it, and chop the garlic.

3. Heat the pan, pour in a little more oil than usual, pour in the eggplant and fry slowly over low heat

4. Fry until the eggplants are all soft and reduced in size

5. Pour soy sauce into the pot, add water to cover the eggplant, pour in fresh edamame and stir fry evenly, cover and simmer for 5-6 minutes until the soup is basically thickened

6. Pour a small spoonful of sugar and stir fry evenly

7. Pour a large amount of minced garlic into the pan and turn off the heat. Stir-fry for a few seconds with the remaining heat until the garlic smells fragrant.

Tips

1. Do not remove the eggplant skin

2. After slicing the eggplant, let it air dry for half a day to evaporate some of the water, otherwise the eggplant will easily release water when frying. If you find it troublesome, you can fry it directly without airing.

3. Fresh edamame is very tender and easy to cook. It can be cooked during the stewing process. You can also blanch the edamame in advance, and then pour the blanched edamame into the pot when the eggplant is about to be served.

4. Soy sauce has been poured into the process. Finally, decide whether to add salt according to your taste.

5. A medium-sized eggplant should be served with half a head of garlic. More garlic will make the dish more fragrant.