Pelican platinum hand tore eggplant
By VicentaLakin
EGGPLANTS CONTAIN VITAMIN E, HAVE HAEMORRHAGING AND ANTI-AGE FUNCTION, AND ARE OFTEN EATEN WITH EGGPLANTS, WHICH DO NOT INCREASE CHOLESTEROL LEVELS IN THE BLOOD AND ARE POSITIVE FOR SLOWING HUMAN AGEING. THIS MORNING, FRESH EGGPLANTS WERE BOUGHT IN THE KITCHEN, WITH RED PEPPER, NOT ONLY OF BEAUTIFUL COLOURS, BUT ALSO OF SALTY OIL, WHICH IS SO DELICIOUS THAT IT'S GOING TO BE SHARED WITH EVERYONE
Recipe Recommendations
- eggplant 3 pieces
- green pepper one
- red pepper one
- oyster sauce 2 tablespoons
- cooking wine 3 scoops
- soy sauce 1 scoop
- salt half a spoonful
- white sugar half a spoonful
- chicken essence a little
- slightly spicy
- fried
- ten minutes
- simple
Steps for Pelican platinum hand tore eggplant
1
Tore the eggplant to pieces with your hands
2
Soy sauce: two spoons of stork oil, three spoons of wine, one spoon of raw, half a spoon of salt, half a spoon of sugar, evenly mixed
3
It's cold in the hot pot. It's a little more than usual
4
It's hot enough to make it go to gold
5
Throw in the eggplant and fire
6
Inverted in fine-tuned stork juice, quickly boiled, and the eggplant absorbed the sauce.
7
Cream pepper's fried to death. Just a little chicken
8
On the tablePelican platinum hand tore eggplant Make Tips
1. Don't cut the eggplant with a knife, it will be easier to absorb the oyster sauce by tearing it by hand
2. Stir fry quickly with high heat during the frying process, especially after pouring in the sauce to avoid sticking to the pan
3. Salt should be added less or no as appropriate, because oyster sauce and light soy sauce are salty. The light soy sauce here is to enhance freshness
4. Eggplants are better at eating oil. Because they don't need to be fried in advance, you can cook this dish with a little more oil than usual ~
2. Stir fry quickly with high heat during the frying process, especially after pouring in the sauce to avoid sticking to the pan
3. Salt should be added less or no as appropriate, because oyster sauce and light soy sauce are salty. The light soy sauce here is to enhance freshness
4. Eggplants are better at eating oil. Because they don't need to be fried in advance, you can cook this dish with a little more oil than usual ~