Eggplants and green beans are common foods in our daily life, and eggplants are one of the few purple vegetables with rich nutrition. There are many ways to cook them, and braising is one of them. Braised dishes are delicious and homely, and the braised eggplant with green beans is definitely one of the must-haves. The cooking method is relatively simple and can be tried.

1. Peel the eggplant, wash it clean, and cut it into strips. Then, cut the green beans into segments and blanch them in boiling water and set them aside. Add some oil to the frying pan and sauté minced scallions and ginger cubes until fragrant. Add the eggplant and green beans to the pan, add some soup, salt, MSG, and chicken powder. Add a little soy sauce. Cook until tender.

2. Wash the eggplant and cut it into irregular blocks, remove the ends of the green beans, wash them clean, and cut them into segments 4cm long. Place oil in the pot over medium heat and fry the eggplant and green beans until they are thoroughly cooked. Transfer the eggplant and green beans to a colander, leaving 30g of oil in the pot. Stir-fry minced garlic and ginger until fragrant, then add the eggplant and green beans to the pot, along with cooking wine, dark soy sauce, light soy sauce, sugar, and salt. Add some water to slightly cook and flavor the ingredients, then add chicken essence. Serve in a plate.

3. Remove the ends of the green beans, wash them clean, and cut them into segments 4cm long. Wash the eggplant with its skin on and cut it into segments 4cm long as well. Peel the ginger and cut it into fine threads, peel the garlic and slice it, and chop the scallions into segments for later use. Once the water in the pot boils, add salt (5g, not included in the recipe seasoning amount), and blanch the green bean segments for 20 seconds, then blanch the eggplant segments in the boiling water for 20 seconds. Remove them together and drain thoroughly. Press the eggplant in the colander to squeeze out the excess moisture. Heat the pan and add oil, then turn the heat to high. When the oil is 5 degrees hot, add the ginger threads, slices, and scallion segments, and stir-fry until fragrant. Add the eggplant strips first, stir-fry over medium heat for 1 minute, then add the green bean segments and stir-fry a few times. Add salt, sugar, oyster sauce, and soy sauce, stir-fry evenly, then add water (about 100ml) and change to medium heat, stir-fry for about 2 minutes. Finally, pour in the cornstarch slurry to thicken the sauce.