Sack eggplant
By VicentaLakin
It's a steaming practice to see a lot of jalapeño on the Internet, and the jalapeño I brought you today is burned, and I hope you like it。
Recipe Recommendations
- Fresh eggplant two
- lettuce leaves few slices
- sesame paste a spoonful
- balsamic vinegar a little
- salt appropriate amount
- corn oil some
- garlic mustard a little
- honey a little
- soy sauce a little
Steps for Sack eggplant
1
Get the eggplant out of the skin and wash it with fresh water。
2
Slice the eggplant into small pieces and soak it in salt water for half an hour
3
A proper amount of cuisine, smooth and white, with a spoonful of sesame sauce, a little salt, a little vinegar, a little honey, a little smoke. Clean up the leaves and the garlic and cut the spare。
4
Boiled eggplants again with fresh water to remove the extra salt on the surface. The frying pan fell into the corn oil, which could be pouring in more, and the freshly washed eggplants were added to the fire。
5
When the eggplant in the pot gets softened to about eight years of age, it goes down into a fine-tuned bowl of juice and closes the fire for two or three minutes。
6
When the water is drying up in the pot, you can also replace it with onion flowers or other green vegetables, because the juice I use is honey。