Color shop eggplant
By VicentaLakin
This dish has a variety of vegetables, which taste and bring up with salted meat, coloured, old and old。
Recipe Recommendations
- big eggplant art. 1
- bacon 约50 grams
- diced winter mushrooms 约50 grams
- corn 约50 grams
- green beans 约50 grams
- diced red vegetables 约50 grams
- diced carrot 约50 grams
- salt appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- corn starch appropriate amount
- sesame oil appropriate amount
- salty and fresh
- braised
- an hour
- ordinary
Steps for Color shop eggplant
1
Scratch the eggplant and put it on a large plate, with one spoon of vegetable oil, one spoon of sesame, one quarter of a tea spoon of sugar, and then evenly mixed it with the hand, on the grill of vegetable oil
2
PUT THE SHELF IN A PREHEATED OVEN, 12-15 MINUTES BAKED, 400 F
3
Put the roasted eggplant on the plate
4
In roasted eggplants, we can get the materials ready, we can cut salt meat, red peppers, carrots, mushrooms, and we can wash corn, beans and filter water
5
Dry corn and green beans and fill them up
6
Put a little oil in the pot and fill up the dry water of mushrooms
7
(a) The radish is stale, as it can be better served with oil
8
First of all, make salted meat a little oil, but not too hot, so that it may gather fire with little oil, and keep up
9
Let's get some more pepper
10
With a small bowl of about one-third of water, one-second salt, one-eight tea spoons, one-two spoons of corn starch, one-two spoons of pepper powder, one-two spoons of chicken concentrate, one spoon of sesame oil and one spoon of sesame oil, with all the mixing to the juice
11
And pour the bowl of water into the pot, mix it with shovels, and make it a big bubble
12
POUR SALTED MEAT, MUSHROOMS, CORN, GREEN BEANS, PEPPERS AND CARROTS INTO THE POT, FLIPPING IT SLIGHTLY AND LAYING IT ON THE EGGPLANT STRIP, OK。Color shop eggplant Make Tips
1. Carrots are fat-soluble plants and need to be stir-fried with oil to maximize their effectiveness; 2. Adding a small amount of sesame oil to the sauce mixture enhances the aroma and gives the thickened sauce a glossy finish.