Red eggplant
By VicentaLakin
It's been a long time since the recipe was released. Thank you for watching my dinner table. When I was a kid, my summer vegetables only had eggplants, and I'm not tired of it. Today, in order to save time and buy a nice long eggplant, we've used the oil method and have the opportunity to share Grandma's classic cooking
Recipe Recommendations
- long eggplant four
- pork neck back meat appropriate amount
- green pepper a
- coriander an
- ginger and garlic appropriate amount
- octagonal a
- soy sauce small amount
- soy sauce a drop
- white sugar small amount
- chicken essence small amount
Steps for Red eggplant
1
Preparation of food products: small slices of long eggplant, all four petals (as graphs) and water from salt-saltered pickles; small pieces of meat cut, garlic cut, peppers cut rough, fragrance cut
2
Oil in the pot, 70% heat in the eggplant section, a slight change in the color of the eggplant
3
If you blow it up like this, you'll use less oil than you think
4
Leave a small amount of base oil, ginger, garlic, eight horns, if spicy can dry up with pepper, a small amount of meat paste will be fried to color, and a small amount of old twitch will taste (not too much, otherwise the colours, the tastes too heavy will mask the cheese)
5
Let's fire the fried eggplant
6
Adding water without eggplant, bringing in a small amount of white sugar, with a lid on fire for three minutes
7
Turn the fire and add pepper to the juice, because I used salt to pick up eggplant, so I didn't add salt to the whole process. Chickens can have a choice to add, I didn't add。
8
Turn off the fire when the juice is collected, and put on spices, garlic and pots。
9
It's delicious. It's a good meal