Red sauce pours a big eggplant
By VicentaLakin
People like long, young eggplants, which are not easy to find in their respective areas. If they want eggplants, how can they become legends if they eat big eggplants and have thick meat? So cover up its shortcomings in a rational way。
Recipe Recommendations
- big eggplant art. 1
- red pepper art. 1
- red onion one
- garlic 5-merous
- ginger 1 block
- chives 1 tree
- large eggs 1 piece
- corn starch 3 tablespoons
- medium-gluten flour 3 tablespoons
- vegetable oil 1/2 tablespoon
- baking soda 1/4 teaspoon
- braised sauce 3 tablespoons
- soy sauce 1 tablespoon
- qingshui 2 tablespoons
- sesame oil 1/2 tablespoon
- cornflour 1/2 tablespoon
Steps for Red sauce pours a big eggplant
1
Cut down the peppers, onions and garlic, and cut the onions。
2
Put a bowl, even the eggs, with corn starch spoons, three spoons of barbed flour, one-two spoons of vegetable oil, and one-quarter spoons of soda powder, all mixed into egg paste。
3
The eggplant goes to the tail, cuts into about eight millimeters thick, and then puts the eggplant around it。
4
The boiler is oiled, a little more than usual, and it's put into eggplants, slow-fired。
5
Fried to gold on both sides, filled with emissions in plates。
6
A small amount of oil is placed on the bottom of the pot and poured into red onions, garlic and ginger paste。
7
With 3 spoons of red sauce, 1 spoon of raw water, 3/4 cups of fresh water, 1/2 spoons of sesame oil, the mix is even, and the powder is injected with 2 spoons of fresh water, which is constantly smoothed and the fire burns into a bubble。
8
The juice is on the fried eggplant。Red sauce pours a big eggplant Make Tips
One, with slow-fired tomatoes and patiently cooked eggplants, is easy to fry with; two, with pepper powder in red sauce, with raw rinsing and not enough salty juice; three, with a little sesame oil in the sauce, makes the whole dish fragrance and brighter; and four, with spoons, spoons and cups used by penners for cooking, baking and any other food, using international tools, which are not the same as the spoons and cups that we normally use in our homes or restaurants to prepare and drink and to fill the food。