The eggplant meatloaf
By VicentaLakin
Cheese, peppers are more civilian in the summer, with a little meat and a very delicious and unexplored face. Nutrition is in the bowl
Recipe Recommendations
- eggplant 300g
- hind leg meat 150g
- tomatoes 100g
- pepper 100g
- handmade noodle 500G
- soy sauce 2g
- oyster sauce 10g
- vinegar 5g
- ginger 5g
- garlic 20g
- sesame oil 2g
- cooking wine 2g
- salt appropriate amount
- sour and salty
- fried
- an hour
- ordinary
Steps for The eggplant meatloaf
1
Food charts
2
Let's cut the meat to Ding's
3
The eggplant is cut in strips, the peppers are sliced in slices, the tomatoes are cut in small particles
4
Precious peppers with vinegar, salt, perfume and pasta
5
The meat is salted so it's in the hot oil
6
I'm gonna make the meat change. I'm gonna make the fat
7
Put in garlic and ginger
8
It's in the cut-in-the-christ
9
Put it in the tomatoes
10
The eggplant is so soft as to pour some pelican oil
11
Just a little salt
12
Noodles. They're just hand noodles
13
Cook noodles
14
A good eggplant pasta with a little vinegar pepper
15
It smells good when you start itThe eggplant meatloaf Make Tips
The eggplant won't get dark when it's done with the water