The sauce and eggplant
By VicentaLakin
The eggplants here are big and the texture is thick. They're not ideal for steaming. It's good to cook, fry and blow. Sometimes it's impossible to get the ideal food, it's impossible to put it on the table, it's not magic, but it's good to do it。
Recipe Recommendations
- big eggplant art. 1
- chives 1 tree
- red pepper art. 1
- garlic 2 cloves
- onion 1
- corn starch
- teriyaki sauce 1 tablespoon
- soy sauce 1/2 tablespoon
- carboline 1/2 tablespoon
- seafood sauce 1/2 tablespoon
- cornflour 1/2 tablespoon
- sesame oil 1/2 tablespoon
Steps for The sauce and eggplant
1
Cut the garlic, onions, pepper slices, fragrances, onions torn to shreds
2
Cut the eggplant into about 1 cm thick and put corn powder on the bottom of the first piece
3
(a) Open the pot, put the oil on the floor, put the eggplant in the slice, and make it golden
4
(a) A bowl with a glass of fresh water of 1/2 cups, followed by a spoon of kettle, a spoon of raw powder, a spoon of taste, a spoon of seafood, a spoon of powder, a spoon of sesame oil, a spoon of sesame oil, and a bowl of juice
5
(a) The placement of fragrance, garlic shredding, onions and one-two red pepper rings, and the aroma
6
(b) The pouring of fine-tuned bowls of juice, which are mixed with shovels, and which burn up into the bubbles
7
It's a roasted eggplant, it's out of fire, it's flattening, it's on the pot, it's on the green wire and the red pepper ring (see the finished chart)。The sauce and eggplant Make Tips
One, the eggplant is very water-sucking and makes more sauce than other foods; two, the sauce can also be adapted to its own taste; and three, the spoons, spoons and cups used by peners in any food such as cooking, baking, etc., are used in international utensils, which are not the spoons and cups that we usually use to fix drinks and load foods at home or in restaurants, as illustrated by the fact that the table is not the only place where they are made。