Burn the pork and eggplant
By VicentaLakin
Don't let the eggplant go to the boiler, one more step, less oil and softer sweets and then dinner。
Recipe Recommendations
- eggplant of 2
- minced meat 100g
- chives 1 tree
- vegetable oil 1 scoop
- Flavor Delta Special Light Soy Sauce 1 scoop
- Flavor Delta Rock Sugar Soy Sauce 1 teaspoon
- Flavor Delta oyster sauce 1 teaspoon
- salt 4g
- starch 2g
- pure water 50ML
- sweet fragrance
- fried
- ten minutes
- simple
Steps for Burn the pork and eggplant
1
Get ready to eat。
2
The eggplant is cleaned, the blade is cut, placed in the container with a small spoon of salt. Squeeze it. Pick it up in 10 minutes. Wash it。
3
The meat is added to the wine and peppers for about five minutes。
4
prepare to be scalded with a spoon of raw + a spoon of pelican oil + a spoon of old + white sugar + starch to be applied with 50 ml of pure water。
5
The boiler is put in the meat and the color changes and the eggplant is even。
6
Pour it in the ready and mix it with a proper amount of water, and put on a boiled juice。
7
Finally, the plate was loaded and put onions to the table。
8
It's nice and sweet, and it's deliciousBurn the pork and eggplant Make Tips
A little trick for fried eggplants: eggplants are very oil-sucking, but at this point, the eggplant is squeezed with salt before it's fried, 10 minutes after it's salted and washed, so that the eggplant is soft and sweet。