Meat and eggplant
By VicentaLakin
It's a very classic meat eggplant. It's a fragrance of meat. It's a fragrance of eggplant. No one can refuse. It's simple, not cooking. If you use a casserole, it increases the temperature after the table. If you can eat spicy, throw a little red-lighted rice ring, paired with green onions, and feed your food。
Recipe Recommendations
- long eggplant 2 pieces
- meat 100 grams
- chives 3 trees
- green garlic 1 tree
- Jiang 2 tablets
- dried red pepper of 3
- oil appropriate amount
- soy sauce a little
- salt a little
- soy sauce a little
- white vinegar 1 bowl
- water a little
- salty and fresh
- pot
- half an hour
- ordinary
Steps for Meat and eggplant
1
Materials are ready: long eggplants, onions are cleaned, meat is fat, dry chili is adapted to taste。
2
The length of the long eggplant is about the thumb of an adult, with a small amount of salt and white vinegar for 10 minutes; not too much vinegar prevents oxidation of the eggplant。
3
Onions, garlic cut the end, ginger cut the small end。
4
Lightly squeezed the eggplant strips, which, after processing, remained dark and non-smoking。
5
The boiler pours the right amount of oil and the eggplant rolls softly。
6
Pour the eggplant bars in the casserole. Look, after being made, the eggplant skin is flesh and flesh, and it doesn't change color。
7
A little oil is poured into the boiler, and when it is 30% hot, the meat is poured into the boiler, and it is spread out quickly with shovels, so that it becomes a single meat。
8
The meat has slightly changed color, not waiting for it to be ready, and the dry chili and ginger paste to boil in the pot, with appropriate salt, sauce, raw and pumped, and the fragrance。
9
Pour in garlic and onions, a bowl of water, and boil。
10
Pour meat and soup into the eggplant casserole, with a small fire serving 8 to 10 minutes, and eggplant smelt with gravy, which tastes like a very good starter。
11
Potato and eggplant, fragrance, no oil, no blackMeat and eggplant Make Tips
1. The eggplant is less likely to taste than the round eggplant and is more suitable for this eggplant; 2. A little bit of white vinegar is less likely to oxidize the eggplant, but not much, to prevent the eggplant from absorbing too much vinegar to affect the final taste; a proper amount of white sugar can be added in order to add fresh and medium and vinegar。