Garlic chili saffron and eggplant
By VicentaLakin
It's a quick dish. As soon as the garlic sauce is ready, the rest will be fast again. There is a lot of food for garlic sauce: beryllium, scallops, scallops, shrimp, golden needle mushrooms, eggplants, fans, etc. You can do whatever you want。
Recipe Recommendations
- long eggplant one
- Flammulina velutipes 150 grams
- garlic sauce appropriate amount
- chives 1
Steps for Garlic chili saffron and eggplant
1
Garlic sauce is ready for use。
2
Gold pins and mushrooms cut off the genty, washed up, laid the floor。
3
The long eggplant is cut open from the middle, with four cuts to each cut, deep into the eggplant skin。
4
Put garlic spicy sauce on the souffle。
5
The top cage evaporated for over a decade。
6
Scatter the onions, cover them up for another half-minute and spark the onions。Garlic chili saffron and eggplant Make Tips
1. If the water in the plate is lost after the steam, otherwise it affects the taste. 2. When onions are spilled, a little hot oil may also be added. The amount of garlic sauce is large and can also be omitted 2。