Pour eggplant
By VicentaLakin
Recently, a little eggplant larvae was found in the market, which is cheap and cheap. It's too wasteful to make eggplant mud, it's too much trouble to cook, so let's just use the stale and iron-plated eggplant practices to make cold, hot and proper eggplant. Advantages: no skin cutting, no nutrients; less oil, no health; other food can be prepared during the evaporation process; rice and rice, and buns. Disadvantages: Long lead times; children may not eat because of colour。
Recipe Recommendations
- small eggplant 10 piles
- garlic
- olive oil half a bowl
- soy sauce half a bowl
- soy sauce 2 tablespoons
- mature vinegar 2 tablespoons
- oyster sauce 3 scoops
- white sugar 2 spoons
- salty and fresh
- steamed
- half an hour
- simple
Steps for Pour eggplant
1
Let's start with a big gathering。
2
Scratch the mackerel first, with the garlic petals flattened with the leather, removed the skin, and added olive oil。
3
The eggplant is washed, the top skin is skinned and the nails are protected。
4
Strip the top of the skin, cut it off, and keep the whole shape intact。
5
Set the eggplants in half, with a full code in the voltage, leaving room. A small amount of purple marks will be left on the surface of the metal voltage, which, if you will mind, can be used in ceramic plates。
6
Scratches are used to paint garlic oil on the face of the eggplant petals, so that it is as uniform as possible and helps to lock the internal moisture of the eggplant。
7
The steampot fire opened and was placed in the steam pan and caught fire for 15 minutes. Use both ends of the fork。
8
They can be eaten directly from the voltage and need to be carefully discharged from the voltage; they can also be placed in a plate and shaped. It's taken out with a fork and pierced on every petal eggplant。
9
Pills of raw, old, molybdenum, sugar, no salt, little fire until sugar melts and soup concentrates。
10
It's a little thicker, it's a fish eyebrush, it's pouring in vinegar, it's burning. Make sure it's light fire, not sticky pot, and don't make a mess。
11
Two spoons of juice per petal of eggplant, the rest of which can be added to a human flavor, and the eggplant has no taste in itself and relies on a small amount of garlic and soup。Pour eggplant Make Tips
1. A person who does not like garlic can spare garlic mud and put oil directly on the face of the eggplant. 2. Aligning soup juice with individual population tastes. You can eat hot or cold. It's a good meal。