Nice Food

Aubergine loves to have oil very much, so I am taken do not touch boiler to do, can control amount issueing oil so greatly. Of course, even early days handles aubergine : Aubergine is abluent cut, put tall fire of the microwave in a deep dish 45 minutes, take can discover aubergine is wetter, also collapse collapse such ～ aubergine won’t too have oil. The aubergine tile that has handled arrives to be not touched in boiler, drench the dot burns oil less, medium baking temperature heats, reach stir-fry before stewing of aubergine stir-fry before stewing soft, fill first after buff piece. Be in again do not touch a few oil is put in boiler, put the garlic that has cut piece with Chao Tianjiao paragraph a bit stir-fry before stewing, the sanded tea sauce that puts one small spoon then catchs stir-fry before stewing sweet, put the ground meat of a few again inside fry become angry, the aubergine with next good decoct paragraph, a few candy, cooking wine, unripe smoke, because aubergine has been soft,appear, it is OK to do not need too much time so completely soft ripe. Before facing a boiler, add often take look of little before last, oyster sauce little moves a consistency again, with respect to OK what ～ ～ ～ likes balm is OK still come a bit, add bit of aroma and luster. Nevertheless I was not added, I feel this oil is already enough

PS: Sauce of respecting sanded tea, there are a lot of kinds on market, the price also has have high low. But after I been tryinging a few plates, the flavour that the Li Jin that still feels sale price is the most expensive writes down is most attractive: Cap is opened, full-bodied aroma was gotten out with respect to swiftly ground, be the sort of very thick, very when ～ of aroma ～ ～ suggests everybody makes sanded tea food, buy try Price is expensive, not be without reason oh ～ ～ ～

Filed under: Summer Kitchen by Cuisine