The lantern eggplant
By VicentaLakin
The lantern eggplant used to be steamed before, and my daughter pointed out that the steamed eggplant was too watery to taste. So this time we decided to change it to fried juice, sour, sweet eggplant juice, delicious, and special appetizers! My daughter tasted it so I didn't do enough
Recipe Recommendations
- big eggplant one
- pork paste 200 grams
- cabbage one
- blending oil appropriate amount
- cooking wine 1 scoop
- salt a little
- soy sauce 1 scoop
- white pepper a little
- ginger half a spoonful
- chicken powder a little
- corn starch appropriate amount
- tomato sauce 2 tablespoons
- oyster sauce 1 scoop
- sugar 1 scoop
- balsamic vinegar 2 tablespoons
- sesame oil half a spoonful
- garlic cloves of 2
- sweet and sour
- fried
- half an hour
- simple
Steps for The lantern eggplant
1
Pork mud is placed in the basin and is mixed with wine, salt, raw, white pepper powder, ginger juice and chicken powder。
2
The acquired large eggplant is washed, half-opened, half of the eggplant is cut first with seven knives, the first six with no cut, the seventh with cut。
3
I made four of those。
4
Take a lantern eggplant, the front of the broth goes down。
5
It's evenly covered in dry corn starch。
6
Heated and oiled to 6 and 7 heat in the pot, which is made of eggplant in lanterns。
7
It is made in gold and has a hard hair, which is used to drain oil from the surface。
8
A small amount of oil and garlic is added to the frying pan with salt, wine, tomato sauce, beryllium oil, sugar, vinegar and a little water boiled。
9
Put it in the fried lantern eggplant, put it in the sauce and boil it a little。
10
Get the lantern eggplant out of the pan first, and the rest of the water in the pot will continue to dry up, with perfume。
11
Put the last sauce on the eggplant。
12
The heart is in the middle, red fire, sour and sweet, and good。The lantern eggplant Make Tips
Actually, if it's for dinner, I'd be lazy if I wanted to eat it myself。