Meat and eggplant
By VicentaLakin
It's a simple home-grown dish, and there's nothing special about it. It's about sharing a simple way that the eggplant doesn't eat oil. As long as the eggplant, also known as the "sponge," is salted with salt and is “damaged”, the eggplant loses its "smoking" function。
Recipe Recommendations
- salty fragrance
- burn
- ten minutes
- ordinary
Steps for Meat and eggplant
1
Wash the eggplant
2
Put all the eggplants in half, evenly on the side of the eggplant skin, and cut the pieces
3
Put the eggplant in the salt water and soak it in the middle for five minutes
4
When you're out, dry up
5
Hot oil. Put it in the pot
6
It's on the edge. It's hot
7
Save the bottom oil. Put it in the meat
8
Put it in the garlic
9
It's even
10
Cook wine
11
Add soy sauce
12
Put a little water on it
13
Put the eggplant in
14
With salted sugar. Burn it for two minutes
15
Add the remaining garlic
16
It's even. It'll turn off the fire
17
I'll put out a pan, and you'll have the tasteMeat and eggplant Make Tips
One and the end of the garlic are to be distributed in two parts, half of the pan and the other half before coming out. 2. The eggplants made in this way are almost non-oiled, and the rest of the ketchup is sufficient for fried meat。