Olive varnish
By VicentaLakin
The eggplant is very oily, the more the eggplant oil is cooked, so most of the eggplant is cooked in a restaurant, but the heart can't eat too much for reasons of greasy body, so it's used instead of steaming, but there's a shortage of oil, and the smoked eggplant is the same, so my sister tries to steam and refill the juice, and interested relatives can try it, so it tastes good。
Recipe Recommendations
- round eggplant one
- olive vegetable 15g
- thai pepper of 3
- Pleione one
- peanut oil appropriate amount
- salt a little
- sesame oil a little
- oyster sauce a little
- soy sauce a little
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Olive varnish
1
Take a stench of veggies, and spread it evenly into a thin layer of salt powder。
2
They'll go to the skin, they'll grow up with a knife, they'll flatten their dishes, and they'll be covered with garlic, and a thin layer of salt powder。
3
The fire will open the steaming pot, when the water is released, it will be placed into the steaming dish, evenly in sesame oil, covering the pan and evaporating for 10 to 15 minutes, depending on the size of the eggplant。
4
While the steam eggplant is free, another pot, hot boiler cold oil, more appropriate oil, boilers of pepper。
5
Once the casserole is down, the olives are evenly cooked, and when they are evenly flat, don't flip, and the hot oil will blow slowly. When you can smell the scent, you're down and you're spicy。
6
The eggplant steams out, pours out the water on the plate and then you can eat the sauce you just cooked on the eggplant。Olive varnish Make Tips
Scratch all the ingredients, then go to the eggplant and run the platter. If you can't get busy, cut the eggplant, you have to use salt water, or it'll turn black。