A casserole eggplant
By VicentaLakin
The casserole is my dad's specialty, but Dad doesn't make it much. Because the eggplants that make casseroles are all elliptical, fat eggplants that the South Chang market can see are thin, long oxen and horny, which taste differently. The fragrance of the casserole is particularly plentiful, as it is when the lids are not opened, and when they are opened, the fragrance spreads. The eggplants are soft, they taste good, they eat very well, I like them。
Recipe Recommendations
Steps for A casserole eggplant
1
First, the eggplant is cut large, immersed in water for a few minutes, then the water is dried up. In the process, slices of garlic, peppers and fresh garlic are cut off。
2
Two spoonfuls of pork oil poured into the pot and then heated into the eggplant。
3
When the eggplant skin started to change color, the peppers were folded。
4
When the eggplants start softening, they fall into old smokes, raw and salted。
5
When you're on the eggplant, you pour a little bowl of water and cover the pan。
6
When the eggplant soup boils, the garlic slices are added and the fire is shut down。
7
Pour the eggplant in the frying pan into the casserole at a time when the eggplant was not fully softened, covered in the pan and opened fire。
8
And when the fire comes to the pot, the eggplant soup boils and turns the fire。
9
The little flamingo can be 10 to 15 minutes, and two minutes before the fire closes, the fresh garlic can be covered in a pan。