Garlic steam
By VicentaLakin
The eggplant is delicious and heat-solved, fat-down, anti-age, but the eggplant has one of its biggest disadvantages, and I'm just doing it today。
Recipe Recommendations
- eggplant art. 1
- garlic appropriate amount
- oil appropriate amount
- salt appropriate amount
- chicken essence a little
- sand tea sauce a little
- Guizhou lantern pepper powder a little
Steps for Garlic steam
1
The eggplant is sliced, and a modest amount of salt is spilled with a little bit of white vinegar scratching and pickling。
2
Wash the eggplant water with salt and remove the water。
3
The pots were added to the right amount of oil, up to 70% of thermal eggplants and up to 7% of the maturity to be used for oil control。
4
A small amount of oil is left in the pot to heat up garlic, salsa, chicken powder and pepper powder。
5
The fragrance of garlic peppers is mixed on the eggplant. The eggplant is no longer salted。
6
When the steam pan is burned, the eggplant is evaporated for about 15 minutes。
7
Take out a little perfume and come to the table。