Circus

1

The eggplant is as thin as possible。

2

Put the chopstick down, cut the thick pieces and don't cut the bottom。

3

Turn on the other side, with chopsticks on the same side, with an angle of 45 degrees, sliced thick and uncut。

4

Hot pot, no oil, little fire。

5

Push the eggplant with a spoon。

6

It's obvious that the eggplant is watered out。

7

Keep pressing。

8

A little fire, no need to turn over。

9

There's obviously a white yellow turn in the eggplant。

10

Beef sauce is on the eggplant, and beef is spilled on the eggplant. (Replaceable with fish juice, formula in the hint)。

11

Cover the pan, ten minutes or so。

12

Good eggplants, soft ones, carefully move into the disk。

13

The eggplant is soft, absorbs soup juice, tastes delicious。

One, eggplant cuts are the same as cucumber cut, thick slices. 2. Squeeze the eggplant moisture in such a way as not to damage beauty. 3 Without soy beef juice, it can be replaced with fish juice: 4 spoons of vinegar, 3 spoons of sugar, 2 spoons of raw water, 2 spoons of fresh water, a small spoon of taste and a spoon of dry starch. The fifth to seventh steps are important and directly affect the taste and taste of eggplant. If there are any questions, please leave a message below and learn to progress together。