The method of cooking eggplant with edamame

Health benefits

Edamame: strengthening the spleen

Round eggplant: promoting blood circulation and removing blood stasis

Ingredients and materials

A small amount of edamame

Moderate amount of corn starch

1/2 tablespoon chicken sauce

Half a round eggplant

A large spoonful of oyster sauce

A little salt

Garlic 8 cloves

Moderate amount of edible oil

A small spoonful of white sugar

2 small red chili peppers (optional)

A large spoonful of soy sauce with soy sauce

The method of cooking eggplant with edamame

1. Wash half of the eggplant and cut it into pieces

2. Prepare chopped scallions, minced garlic, small red chili peppers, and beans with fur removed

3. Wrap the eggplant evenly with corn starch

4. Blanch the edamame until cooked, and mix the sauce evenly in a bowl (oyster sauce, sugar, salt, soy sauce, chicken sauce, one tablespoon of water, and 1/4 tablespoon of starch)

5. Add an appropriate amount of oil to the pot, heat up 70% of the oil, and add eggplant to fry

6. Fry until slightly yellow, then remove and control the oil

7. Leave a small amount of base oil in the pot, heat the chopped scallions, small red chili peppers, and half minced garlic over low heat

8. Add edamame and eggplant and stir fry a few times

9. Pour in the sauce and the remaining garlic, stir fry evenly and remove from the pan

Tips

Tip: One small round eggplant is enough, depending on the person. Long eggplants can also be used, leaving the eggplant skin intact as it contains many nutrients

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