Soybeans
By VicentaLakin
There's a bean horn left in the fridge for a few days, and it's a little short for cooking a dish, and everyone doesn't like it, so I bought some cheese today, so I made a regular soy-bean eggplant, so many grown-ups don't like it, it's too fat, but in the fall, we eat a lot of it, and we eat this heavy oil, it's so hot, it's so hot, I can't help myself。
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Soybeans
1
Bean horns are washed clean, cut to both ends and then cut to their preferred length。
2
The eggplants go to T, cut the strips, put them in the container, spread a layer of salt and grab them, so that a little bit of salt can extract the extra moisture。
3
A little more garlic, a little slice, a little ginger cut, and a little chili, too。
4
A little more oil in the pan, just a little more than the usual chow, and 60% heat into the soybean horn and blow up to the soybean horn. There's a lot of boiled oil in the hotel. That's not the way it works。
5
When the soybeans are blown up, the water in the eggplant is dried out with their hands, then the eggplant is taken down, and when the eggplant is blown, the oil is warmer, so that the eggplant is of purple colour, which does not absorb much oil。
6
When the eggplant gets softer, add chili chops, garlic, ginger, and the smell。
7
And then it pours into the pre-dried bean bean。
8
Add wine, water starch, sugar white, pepper powder, and you can get out。Soybeans Make Tips
If you don't like the oil, you can boil the beans and eggplants first, but they don't taste like oil. A friend who likes to eat meat can chop up some meat and come in with it; water starch can reduce some greasyness and make the taste of eggplant and beans softer。