Stamper

By VicentaLakin

Stamper
Steamed vegetables are the most healthy, nutritious, and not greasy. Steak dragons, nice mouths, proper sauce, delicious tastes, the whole family conquered。

Recipe Recommendations

  • pork 250 grams
  • long eggplant one
  • mushrooms 8 flowers
  • salt Half a teaspoon
  • oyster sauce 1 teaspoon
  • cooking wine 2 tsp
  • soy sauce 1 teaspoon
  • white sugar 1 teaspoon
  • Jiang 2 small pieces
  • onion 3 pieces
  • garlic 5-merous
  • starch 4 teaspoon
  • chicken essence Half a teaspoon
  • tomatoes one
  • sesame oil few drops

Steps for Stamper

  • 1
    Chon, onions, garlic cut, tomatoes cuttin。
  • 2
    The mushrooms are purified, soft in advance, cut in pieces together with pork, and put in salt, oak oil, wine, raw smoke, sugar, ginger, onions, starch, tumble, stir up, pickle up for 20 minutes。
  • 3
    Cheese washes, detries, blades (which cannot be cut off, like cucumbers, with chopsticks on both sides of the eggplant, which is not easily cut off)。
  • 4
    Infiltration with salt water, protection against eggplant discoloration, and the taste of the finished product is more subtle and cool。
  • 5
    Take the eggplant out, dry the water。
  • 6
    The meat is made between each piece of eggplant, and the plate (which evaporates the soup) is made of its own taste。
  • 7
    Steam boiled, put in a brewed eggplant, and the fire steamed for about 15 minutes。
  • 8
    The frying pans put oil in the ginger and garlic。
  • 9
    And pour the soup from the steamed eggplant plate into the frying pan, put it into tomatoes, turn the chickens up a little bit, with a small amount of starch, drop a few drops of perfume, pour it on the eggplant, and put onions。

    • Stamper Make Tips

    1. It is better to buy fat pork from a lean phase, so that the meat is better and more delicious. 2. Meat paps may add other ingredients based on individual human tastes. 3 The leaching of eggplants with light salt water for a while prevents oxidation from changing colour, and the evaporated eggplant colour is better. When eggplants are evaporated, chopsticks can easily be taken off in one section without fear of inconvenient consumption。

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