Purple sour eggplant
By VicentaLakin
When I was a child, I was particularly picky, and I loved meat and not vegetables, so I was sick for three days. Parents who want to make me eat vegetables are trying their best to make them delicious. This purple sour eggplant is particularly suitable for summer. It's both good nutrition and an appetite. It's an indispensable taste in my childhood memory. Now that I'm a mother, I've always made this dish for the baby, passed on from generation to generation, a simple dish full of love for my parents
Recipe Recommendations
- perilla leaf 15 tablets
- Single-headed garlic one
- big eggplant one
- rice noodle 30g
- salt appropriate amount
- edible oil appropriate amount
Steps for Purple sour eggplant
1
- Cleaning up of purple sows
2
(i) Skin clean with garlic
3
I'll cut the mussels and garlic
4
(b) Add rice powder (i.e. rice powder, which can be put directly into rice grinding at home with a cooking machine)
5
(b) Add a proper amount of salt and oil to the table (which would be better with pig oil)
6
Clean and cut the eggplant, and insert the last-step mixture into the mouth, so that the heavy taste can be added to the eggplant, so that the water can be evaporated for about 20 minutes。