Eggplant abalone
By VicentaLakin
It is said that there are a number of minor words about tomatoes, and it is subtle to say that too much juice and, more often, the taste of adhesive acid. Just as Uncle Bo is thinking about how he can still be a country after tomato and beef have made pasta, until he has had to admire it when he's tried it, “cheese juice” is an all-powerful tune that makes it logical for most of the seemingly counterproductive combinations to follow the entrance. It's like this eggplant abalone down there, where civilians meet nobles, and the result is incredible。
Recipe Recommendations
- Minzheng abalone 6 rats
- tomato the 2
- Jiang 1 small piece
- Minzheng abalone sauce appropriate amount
- tomato sauce appropriate amount
- cooking wine 1 teaspoon
- sugar 1 teaspoon
- salt appropriate amount
- sweet and sour
- cook
- ten minutes
- simple
Steps for Eggplant abalone
1
After washing the abalone, remove the abalone meat with a knife or spoon and remove the black internal part. Clean up the good abalone, cutter。
2
Get the hot oil, put it in the fragrance。
3
The abalone boils for about two minutes, goes with abalone juice and wine, and boils for two minutes。4
After cleaning the pot, the new oil is reheated, the tomatoes are cut and then put in, and the fire goes to the juice。
5
(b) Inflow of appropriate quantities of water with tomato sauce, sugar, salt for acid sweetness。
6
Get the abalone and the abalone back to the pot, and boil it for one or two minutes。