Eggplant and Braised Soybeans

Overview

Eggplant is a very common home-cooked dish in summer. Now the eggplant here is very expensive at 7 yuan per kilogram. Since my summer comes relatively late, it will take about a month for the eggplant to be available in large quantities before it becomes cheaper. Although the eggplants at that time were cheap and tasted good, we were tired of eating them. Nowadays, people like to eat vegetables that are out of season. Although the taste and nutrition are not good, there is no way. Things are rare and valuable, just like luxury goods, the more expensive they are, the more people want to buy them to show their status and wealth. For the sake of nutrition and health, it’s better to eat less out-of-season vegetables! Soybean is sweet in taste and neutral in nature, and enters the spleen and large intestine meridians; it has the effects of strengthening the spleen and widening the middle, moistening dryness and removing water, clearing away heat and detoxifying, and replenishing qi; it is mainly used to treat malnutrition and diarrhea, abdominal distension and thinness, pregnancy poisoning, sores and carbuncles, traumatic bleeding, etc. Soybeans are also antibacterial and anti-inflammatory, and are effective against pharyngitis, conjunctivitis, stomatitis, dysentery, and enteritis.

Tags

• hot dishes
• home cooking
• old man
• summer recipes
• lunch
• dinner
• students
• chicken essence
• eggplant
• green and red chili peppers
• onions
• soybeans
• star anise
• water starch
• white sugar
• peppercorns
• salt
• sesame oil
• soy sauce
• vegetable oil

Ingredients

Steps

1. 1 Ingredients: eggplant, soybeans, green and red peppers, star anise, soy sauce, garlic, peppercorns, chicken essence, white sugar, chives, sesame oil, water starch

   

2. 2 Soak soybeans for 8 hours

   

3. 3 Pour the soaked soybeans into the pot, add enough water to cover half of the soybeans, add star anise, a dozen peppercorns, a little salt and cook the soybeans over high heat,

   

4. 4 After the water boils, reduce to low heat and simmer for 20 minutes.

   

5. 5 Wash and cut eggplant into pieces

   

6. 6 Wash the green and red peppers, remove the stems and cut into pieces. Wash and mince garlic and chives

   

7. 7 Put a little oil in the pot, when the oil temperature is 50% hot, add minced garlic and stir-fry until fragrant

   

8. 8 Pour in eggplant salt and stir-fry

   

9. 9 Add soy sauce

   

10. 10 Pour in the cooked soybeans and water. Add a little sugar and simmer for about 20 minutes

    

11. 11 Add the chopped green peppers and stir-fry until thickened, add a little sesame oil

    

12. 12 Add chicken essence

    

13. 13 Add water and starch and stir-fry evenly. Remove from pan. After serving, sprinkle with chopped chives