Steam eggplant
By VicentaLakin
Steamed eggplant, less oil, healthier, like friends can try
Recipe Recommendations
- round eggplant one
- pork stuffing 150 grams
- onion appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
- white pepper a little
- soy sauce appropriate amount
- chopped pepper appropriate amount
- Jiang appropriate amount
Steps for Steam eggplant
1
Preparation of food: Try to select the round eggplant in the picture, which is more common in the north, has less water content, tastes better than long eggplants and prepares foods such as pork and peppers。
2
Onions, garlic and ginger are cut to last。
3
Pumps of meat, onions of ginger paste, raw smoke, pelican oil, white pepper powder, a little salt, perfume, etc
4
In one direction, it is fully modulated to a minimal level of readiness。
5
The eggplant goes out of the middle of everything and cuts into thick pieces. I'm too big for this eggplant, 700 grams, cut open at the time of production, and if the eggplant's small, cut a large slice。
6
The two eggplants are in groups, and the spices are made into the eggplants, or they can be covered with some powder, so that they are more sticky。
7
All the eggplants are made in turn, encoded in deeper plates, and the rest of the meat can be placed on the side. There's a lot of soup coming out of the eggplant process, and it has to be deeper in the containers。
8
A good eggplant boils on a boiled pot for about 15-20 minutes. If you can't tell the eggplant's ripe, you can put a chopstick in the middle of the eggplant, and it's so easy, it's almost ripe
9
The steamed eggplant is out, so it's ready to eat, but to make us another juice。
10
A little edible oil in the pot, and a little onions cut, garlic paste, pepper-cracked fire, and a little white sugar, and a little twitching。
11
Just put the blended pepper cutter juice on the steamed eggplant。
12
And then the fresh meat-skinned eggplants are made, they're smooth, they're fragrance, they're delicious, they're delicious, they're deliciousSteam eggplant Make Tips
One, the meat pate is to be concussed into micro-flips, stickier, evaporated into pies, and more dentures. 2. Slice blades can be cut directly for fear of trouble, but not on the bottom of the blade, not too thick, not too much meat。