Puffed eggplant rice
By VicentaLakin
Share it, it tastes far better than a roasted eel, a delicious softly burned eggplant。
Recipe Recommendations
- eggplant of 2
- chives 1 piece
- white sesame appropriate amount
- edible oil 30ML
- salt 1g
- soy sauce 2 tablespoons
- soy sauce Half a teaspoon
- oyster sauce 1 scoop
- rice wine 2 tablespoons
- white sugar 5 grams
- starch 2 grams
- qingshui Banxiaowan
- sweet fragrance
- steamed
- ten minutes
- simple
Steps for Puffed eggplant rice
1
Prepare your food。
2
Wash the eggplant to the tail, cut the skin, put everything in the plate, cover the film and steam the pot, and take it out 15 minutes after the water starts. Half-cut the steamed eggplant meat, and draw a bar in the middle, and spread a little salt, so that it tastes first。
3
Two spoons, one spoonful, one spoonful of stork, two spoons of wine (without substitution), five grams of sugar, two grams of starch, and half a bowl of water。
4
The boiler heats up with seven cents of oil and turns the eggplant into two pieces of gold, which is tuned into the ready sauce, so that it can taste。
5
Loading on disk or rice。
6
Spill flowers。
7
It's soft and soft, and the fragrance of roasted eggplant rice is finished。
8
Take the table with rice and light in minutes。