Farmer's eggplant
By VicentaLakin
It's been easier to cut out a knapsack, and today it's a mistake to think that it's done right after it's been cut, and it's never been cut. When I read a book the day before yesterday, and when I talked about this, I decided to try, "Hey, try, try, I'm completely wrong!" No, it's just cut. It was easier than I thought。
Recipe Recommendations
- eggplant appropriate amount
- pork appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- red pepper appropriate amount
- starch appropriate amount
- soybean paste appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- cooking oil appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Farmer's eggplant
1
Material maps。
2
The eggplant is washed and prepared to cut the blade, and the freshman can put chopsticks on both sides of the eggplant, cutting them first (vertical to the eggplant, cut down) and never cut them off。
3
Turn the eggplant over, slash the knife (45 degrees with the eggplant horn, cut vertically, without cutting every knife)。
4
Cut the garters off。
5
The mixer。
6
Meat cut, salt salin squirt evenly。
7
Get about 40 grams of soy sauce。
8
Sliced eggplant on starch。
9
We'll get the eggplant out of the oil, we'll put the eggplant over the oil, we won't have to blow it too hard
10
Pour the oil, leave a little oil, make the spices, put the salted meat in it。
11
Put the soy sauce in the pot, blow the eggplant back to the pot, add some water or soup, and make a little fire to the eggplant。
12
Put the onion flowers on the pot。Farmer's eggplant Make Tips
Farmhouse braised eggplant typically uses pork belly and rustic bean paste, but I've made some adjustments. I cut the eggplant in a crisscross pattern, which results in a great texture and helps it absorb the flavors well. Of course, you can still cook it without doing this.