We all know eggplant dumplings are good, but they don't always do. Today I teach you not to put a little meat on, but to eat the taste and feelings of meat, and to finish the meal. The eggplant eats oil, but in this way, not only does it eat oil, but it's sooty and dry. It takes two little things -- fried sauce and garlic. I have a brief description of the sauce in the end of the text, and a detailed graphic in my previous articles. With the ketchup, the eggplants become unique, not only because of the fragrance of the sauce, but also because of the viscous feeling of the material. Garlic and eggplant are the perfect match, so a big round eggplant I put in an entire head of garlic, and I also used a few onions to add incense. This eggplant dumpling is so hot that it's cold in the table, along with the pork bean dumpling。
