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\”Mapo eggplant,Fresh fragrance.
Wet starch and thicken, perfectly blend with eggplant,
so that the dishes are tender and delicious.
The last green onion embellishment is even more colorful. \”
- Burning process
- Ordinary difficulty
- [ 123]
Timmer takes time
The practice of Mapo eggplant
- Severa 123]
Ginger and garlic chopping;
3Eggplant cut into a roller;
4Sprinkle 2 small spoons on the eggplant Starch, mix well;
in the potPut a large spoonful of oil, after the oil is hot, put the eggplant with starch and put it in the pot;
Slowly fry, spare time;
- Hot oil, put in the minced garlic, three lives in orderChuan Mapo tofu sauce, pepper powder, pepper powder, stir -fry evenly;
Put the pork filling in,Fry;
Add boiling water, put the fried eggplant in the pot, let the taste of the sauce immersed inEggplant;
10Add salt, sugar, chicken essence, soy sauce and season. Wait until the soup in the pot rolls out again.Add water starch to thicken, until the soup is thick;
11Sprinkle onion, just put on the green onion; [123 123]
Carefully read the recipes to make you a chef for a second.