Tavern
By VicentaLakin
I like to eat eggplants, which are good for everything, and if I have the right way, I like to try all kinds of cooking, and I get a lot of experience and fun. But we can only buy big eggplants in this place, and if we want to buy other varieties, we can only drive to the Asian market for two hours. Every time we go there, it's like buying a bunch of vegetables, it's too far, it's not worth it, it's gonna buy Western cheese. Even the material is rough, but do it with your heart。
Recipe Recommendations
- big eggplant art. 1
- minced meat 150-200 grams
- broccoli 1 big flower
- onion 1 piece
- Thai juice appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- corn starch appropriate amount
- sesame oil appropriate amount
- tomato juice appropriate amount
- sweet and sour
- fried
- several hours
- senior
Steps for Tavern
1
(b) Plasms of meat with an appropriate mass of 1.5 small spoons, pepper 1/2 small spoons, wine 1 small spoon, sugar 1/2 small spoons, corn starch 1 small spoons, evenly mixed in one direction
2
Scratched on the soles of the meat, and evened with it
3
(a) The eggplant is cut to a length of about 3-4 cm
4
Dig a big hole with a spoon for meat
5
Illustrated corn starch in a large hole
6
Fill the ground with meat
7
It's on the bottom of the fire
8
(b) Blasting to the end of the meat with gold on the surface and extracting oil filters
9
(a) The boiler sets the water and half, with a small spoon of salt and a large spoon of oil, so that the broccoli is cut to life, and the water is filtrated with fried eggplants
10
(a) A bowl containing two large spoons of Thai juice, one small spoon of salt, eight small spoons of sugar, one large spoon of eggplant, one small spoon of corn starch, one quarter of pepper powder and one half of soy sauce, with even mix
11
Pour the bowls into the pot, burn the fire into a big bubble, and make the juice transparent
12
Put the bowl on the eggplant。Tavern Make Tips
1. Don't dig through the bottom when digging eggplant;
2. Apply a layer of dry starch in the hole to allow the meat to stick to the eggplant;
3. If you don't prepare Thai sauce for the time being, add the ingredients of sweet and sour juice, and then add a little pepper oil and garlic to mix it to make a pouring sauce.
4. Deep-fry it slowly so that the inside can be cooked and the outside will not be over-scorched. If deep-fry it quickly, the outside will be charred but the meat inside is not yet cooked, I am afraid that it will have to be steamed again. The pork must be cooked well.
2. Apply a layer of dry starch in the hole to allow the meat to stick to the eggplant;
3. If you don't prepare Thai sauce for the time being, add the ingredients of sweet and sour juice, and then add a little pepper oil and garlic to mix it to make a pouring sauce.
4. Deep-fry it slowly so that the inside can be cooked and the outside will not be over-scorched. If deep-fry it quickly, the outside will be charred but the meat inside is not yet cooked, I am afraid that it will have to be steamed again. The pork must be cooked well.