Mongol meat and eggplant
By VicentaLakin
It's convenient to see a bag of Mongolian beef at the supermarket on a few occasions and to try it once, to use a small bottle for the next time in the fridge, but it's possible to expand the idea, to make a estimate of pork and vegetable, and then put it in a meat and eggplant。
Recipe Recommendations
- big eggplant 1 piece
- minced pork 100 grams
- chives 1 piece
- Mongolian juice 2 tablespoons
- soy sauce 1 tablespoon
- white sugar 1/3 teaspoon
- corn starch 1/2t of
- sesame oil 1 tsp
- qingshui 1/2 cup
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Mongol meat and eggplant
1
Let's get the meat out of there。
2
The eggplant cutter, the boiler hit the fire, and a large spoon of oil was put into the eggplant。
3
Put the eggplant down slowly and then it'll work。
4
Onions cut the onions, then the onions cut the onions, and then the onion boils, and the onions heat up, and pour into the onions, and the onion smells。
5
Roll in the eggplant, turn in the fire for a moment。
6
Put the meat in the pot, turn it up, and put the meat and the melon on the side。
7
About one-two cups of water, two large spoons of Mongolian juice, one large spoon of raw sugar, one small spoon of sugar, one small spoon of wheat oil, and starch water with corn starch and two large spoons of water are quickly mixed up and burned to bubbles, and then evened with eggplant meat。
8
Spill onions, and you can get out of the pot。Mongol meat and eggplant Make Tips
The eggplants are soft and soft, and they feel strong and they don't taste much oil。