Smoky clamps
By VicentaLakin
Cheese eats a lot. The eggplant is too greasy to taste, and today I make this "smoky jacket" which is soft and smooth, which is very good for old people and children。
Recipe Recommendations
- round eggplant a
- pork belly appropriate amount
- onion appropriate amount
- ginger appropriate amount
- mustard appropriate amount
- edible oil 5 grams
- soy sauce appropriate amount
- salt 3 grams
- sesame oil appropriate amount
- salty and fresh
- steamed
- half an hour
- simple
Steps for Smoky clamps
1
Round eggplants wash away, onions, ginger cut to foam。
2
Pork gravy with salt, sauce and onions。
3
Sichuan squeals are the right amount。
4
Squeeze to the poach。
5
We'll mix the gravy with the gravy。
6
Scratch the washed eggplant into a slice of about 1 cm thick, but do not cut it to make it into an eggplant clamp。
7
Put the tatters in the chain and steam them for half an hour。
8
Before you get out of the pot, put the incense on the eggplant。