Soup and eggplant mud
By VicentaLakin
It's oily eggplant. Everyone knows that; it's hard to cook cheese but it's good. But it's not entirely impossible, and I have recently discovered a very fuel-efficient way of burning eggplants — softening them with microwaves and then burning them in a normal way. Let's have a sweet sour eggplant mashed today. The secret to good food is soy sauce, vinegar and sugar-modified sauce, and, uh, chili. Tastes may be different from past-oiled eggplants, but the same meal is good, and more importantly, the oil is scarce。
Recipe Recommendations
- Solanum purpurea 1 big
- garlic
- diced green onion 1 teaspoon
- minced garlic 1 teaspoon
- green Red pepper one
- soy sauce 1 tablespoon
- soy sauce 2 tsp
- vinegar 1 tablespoon
- white sugar 1 teaspoon
- edible oil 2 tablespoons
- slightly spicy
- burn
- ten minutes
- simple
Steps for Soup and eggplant mud
1
Cleaning of long-garbs
2
(b) Thinged to the belly of a finger, placed in a microwave fire for 8 to 10 minutes to soft
3
(b) Paprika cut the pellets; onions cut the paste; and raw, old, sugar and vinegar put into small bowls, all of which are mixed into succulent sauce
4
A frying pan, a hot frying pan, and an onion ginger and half garlic
5
(a) Drops the eggplant, turns the fire into fire, keeps burning and presses it with pot shovels, until the eggplant is cooked (slowly, patiently)
6
Down to the sauce, evenly, to the eggplant
7
(b) Add a little running water, turn the fire, and fry the soup to a little sticky sauce
8
Add another half of the garlic paste
9
(a) Adding Paprika
10
The fire is even, all right。