Cold spicles

By VicentaLakin

Cold spicles
Long strips of eggplant are suitable for cooling or red burning, but they do eat a lot. The long eggplants are used to cool the north by distilling the eggplants into two cupboards, drying them with chopsticks into thin strips, then with garlic mud and then pouring onions. The following is not a northern practice, but draws on the northern approach, the difference being only the last one。

Recipe Recommendations

  • tender and long eggplant appropriate amount
  • refined salt appropriate amount
  • red oil appropriate amount
  • green pepper appropriate amount
  • garlic appropriate amount
  • ginger appropriate amount
  • white sugar appropriate amount
  • cooking oil appropriate amount
  • soy sauce appropriate amount
  • red pepper appropriate amount

Steps for Cold spicles

  • Make Cold spicles step 0
    1
    The long strips of the green eggplant wash and cut to about 5 cm。
  • Make Cold spicles step 1
    2
    Scrambled the eggplant strips in the cages and left them cold。
  • Make Cold spicles step 2
    3
    Cream pepper cut into fine particles。
  • Make Cold spicles step 3
    4
    Ginger and garlic are cut into fine particles。
  • Make Cold spicles step 4
    5
    You put a little oil in the pot, and you put it in garlic and ginger。
  • Make Cold spicles step 5
    6
    It's really good。
  • Make Cold spicles step 6
    7
    A little salt in the pot, a spoonful of white sugar, and a flat。
  • Make Cold spicles step 7
    8
    Increased spicyness, depending on the amount of red oil pouring into the population。
  • Make Cold spicles step 8
    9
    Pour in a spoon of soy sauce。
  • Make Cold spicles step 9
    10
    Put the fried juice on the coded eggplant, and just mix it up。

    • Cold spicles Make Tips

    1. Cut the eggplant into strips and place it in clear water to prevent oxidation and turning black. 2. When steaming the eggplant, make sure to steam it thoroughly.

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