Tore the eggplant with the last hand
By VicentaLakin
Cheese is one of summer's vegetables, and eating eggplant in the middle of the night helps to cool the heat. I'm using a thin long eggplant
Recipe Recommendations
- long eggplant 3 pieces
- minced meat 50g
- minced garlic 10g
- ginger 1 teaspoon
- soy sauce 2g
- cooking wine 1g
- white pepper 1 teaspoon
- steamed fish oyster sauce 5g
- salt 3g
- sesame oil 1g
- chives 1g
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Tore the eggplant with the last hand
1
Food ready。
2
The eggplant was washed and smashed with a knife。
3
In the clean water, 10 minutes of immersion, black water, and eggplants become more resilient。
4
I'll cut the meat with a little wine, raw, pepper, salt。
5
The eggplant squirts the meat, and the boiler to the right amount of oil。
6
It's a quick turn-over of salted meat。
7
The eggplants were torn into a dry-drive mix。
8
The roasted meat fell on the eggplant。
9
Another boiler is put in a proper amount of garlic paste。
10
Put the fried garlic paste on the meat。
11
Put the steam pot in the fire for 10 minutes。
12
Steam down a little perfume。
13
It's delicious with onion flowers。