I'll be back
By VicentaLakin
Recipe Recommendations
- long eggplant 300g
- garlic half a head
- douchi 20g
- dried chili appropriate amount
- soy sauce 1 scoop
- soy sauce 1 scoop
- rice vinegar 1.5 spoon
- white sugar 1 scoop
- coriander appropriate amount
- slightly spicy
- steamed
- ten minutes
- simple
Steps for I'll be back
1
Cheese cut-ups。
2
The code is placed on the plate, the boiler evaporates for 10 minutes and the boiler is cold。
3
Garlic cutters, dry pepper slices, preparation of beans。
4
In the pot, the oil is burned in quantities, and the scent is made of soybeans, garlic paste and dry peppers。
5
Soy sauce, raw, vinegar and sugar。
6
Pour the smooth juice on the eggplant。
7
It's fine with a proper fragrance。
8
It's finished. Summer appetizer。