Creamed purple
By VicentaLakin
The most common practice is evaporated, but then the eggplants absorb a lot of moisture, they are well branded, they better preserve the smell of the eggplants, and most importantly they are well suited to an appetiteless summer and to friends who need to lose their fat. They don't lose to fried eggplants or oily eggplants. The key is low heat, and they're good。
Recipe Recommendations
- purple eggplant a
- garlic a little
- salt a little
- sesame oil few drops
Steps for Creamed purple
1
Purple goes to Ti, wash, spare。
2
Cut to eight millimeters or so。
3
Put it in the pan。
4
We use a thicker cast pan with no oil, the best with no sticky pot, and when it is branded, we use shovels to keep light on the face of the eggplant until it is ripe enough for your liking, if you like softness, if you like, and if you like the smell of eggplant。
5
Turn your face over and put it in two golds。
6
Put the branded eggplant in the pot, and cool it。
7
Scratch the garlic, backup。
8
Cut。
9
Put it in the basin。
10
Pour garlic mud, drop a few drops of perfume。
11
Combination is fine。
12
Load and ready to eat。
13
Liguchi, let's eat。Creamed purple Make Tips
A little fire when you're in the eggplant。