An appetizer eggplant
By VicentaLakin
Recipe Recommendations
- Eggplant with purple skin and long length 2 pieces
- tomatoes of 2
- tomato sauce 2 tablespoons
- salt appropriate amount
- onion appropriate amount
- qingshui appropriate amount
- dry starch a little
- sugar appropriate amount
- Jiang appropriate amount
- sour and salty
- burn
- ten minutes
- simple
Steps for An appetizer eggplant
1
Two purple eggplants, clean
2
Both sides of the eggplant are cut with a chopstick and cut vertically into blades. Because there's chopsticks cut off, the eggplant won't be cut off. You can use chopsticks when you're good at a knife
3
Flip the eggplant, push it up the bottom, drop the knife at 45 degrees, and continue to cut the eggplant into blades
4
Sliced eggplant
5
The surface is covered with dry starch
6
It's hot and hot. It's not too much. It's enough to blow an eggplant. It's hotter, it's about 70% hot. High temperatures can reduce eggplant gas
7
One blow to the yellow-coloured surface and the other to the surface, and the other to the surface, when both sides were blown up, produced controlled oil. The other eggplant's just as good
8
Tomatoes. Go to the skin. Soft and ripe tomatoes
9
Cut the small pieces
10
It's oil in the pot
11
Tomato, turn to tomatoes for soup. I use tomatoes that are ripe and easy to make red soup。
12
Add two spoons of tomato sauce
13
Fired
14
With proper water, with proper sugar and salt when burned, and with sweet soup in acid
15
Put in the fried eggplant
16
Three to four minutes of small fire to make the eggplant taste good
17
Turn the fire to gather juice and use shovels to lighten the eggplant so as to prevent the bottom from falling. Don't dry the juice. Save some for better
18
The finished products, the sweetness of the acid, and the good food, are particularly suitable for eating during the spring season, appetizing and promoting appetite。