Chinese Food
Cowpea eggplant in oyster sauce
(812630 views)
Eggplant has the effect of clearing away heat, promoting blood circulation, reducing swelling and relieving pain. This kind of light purple eggplant is called Hangzhou eggplant here. The taste is very soft and waxy, and cowpea can strengthen the stomach and kidney. Two kinds of vegetables are matched together. It tastes delicious. It is a very suitable domestic dish for summer consumption.
Cooking ingredients
Cooking Steps
Step1:After washing cowpea and eggplant, cut them into even sections (missed photos
Step2:Prepare scallion and mashed garli
Step3:Stir fry garlic with warm oil in hot po
Step4:Stir fry cowpeas until they are all discolore
Step5:Add eggplant to stir fry and discolor, and then add salt to stir fry evenl
Step6:Join the old and the ne
Step7:Add boiling wate
Step8:Cover with fire and cook for one minut
Step9:Then open and add some oyster sauc
Step10:Add chicken essence, stir fry evenly, and then leave the po
Step11:Serve in a bowl. Sprinkle with scallion and serve on the tabl
Cooking tips:1. Compared with eggplant, cowpea takes a longer time to cook. So first stir fry the cowpea in the pot and then add eggplant so that the two kinds of food can neutralize the degree of ripeness. 2. The oyster sauce is more delicious. If you like spicy food, you can add some pepper. There are skills in making delicious dishes.
