Pepper and eggplant
By VicentaLakin
for eggplants, it's a lot of eating... is it more oil-sucking.
Recipe Recommendations
- long eggplant art. 1
- green pepper appropriate amount
- millet spicy appropriate amount
- onion appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
- water starch appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Pepper and eggplant
1
(b) Cheese cleaning, dry water slicing blocks
2
(b) The peppers go to the seed, wash the slices, and the rice is spicy and shredded
3
Onions, garlic scraps; raw, old, vinegar, salt, sugar, odor, perfume, water starch, fresh water tossed into a bowl
4
(b) When 7% of the oil is pouring into the pot, the eggplant section is set on fire
5
(a) When the eggplant is blown to gold and oil, the eggplant is taken out, the bottom oil is heated, the onion and garlic powder is made, and the fried eggplant is turned on
6
It's not like I'm going to be able to make a lot of money
7
Pour the 3rd-phased juice into the pot, evenly folded
8
The soup can come out when it's thick。