The practice of aubergine of garlic Chengdu evaporate, how is aubergine of garlic Chengdu evaporate done delicious
The incorporeal dish: of barbecue?  of sour She phlogistic cherry sees an ancient nationality in China of neck of confused crystal clear be contrary to.

With makings 

Aubergine 1 or 2
Garlic 1 group
Millet is hot 2
Caraway 1

The practice of aubergine of garlic Chengdu evaporate 

  1. Aubergine is done slightly clean, go the base of a fruit, cold water leaves boiler, after water boil, conflagration evaporate 10 minutes.
    (adjust according to oneself size, the chopstick can insert the past easily, OK)

    The practice measure of aubergine of garlic Chengdu evaporate 1

  2. Garlic Chengdu sauce prepares here, 2 posse garlic, millet are hot cut end to reserve

    The practice measure of aubergine of garlic Chengdu evaporate 2

  3. Oil falls inside boiler, oil is lukewarm small fire holds after be being heated up a bit, put in a moment ago stuff slowly decoct is made, appreciably of sensory garlic moisture closes after working, add oil of two spoon bad news, add right amount water, carry a kind of half simmer in water the condition of half stew.
    Garlic submits translucent form, OK. Those who have sesame seed is OK also the sesame seed that increase a point is inside.
    Close fire to add right amount chicken essence of life, salt, unripe transfer flavour.

    The practice measure of aubergine of garlic Chengdu evaporate 3

  4. The aubergine appreciably with good evaporate is put cool, cut open with scissors, roll out aubergine next, put dish to reserve.

    The practice measure of aubergine of garlic Chengdu evaporate 4

  5. Expect garlic Chengdu sauce to even daub is on the aubergine that spread out, scatter on caraway is broken with respect to Ok!

    The practice measure of aubergine of garlic Chengdu evaporate 5

Small stick person

Chengdu sauce did 1. garlic to be indifferent to more, the much oil that increase a point can be saved very long, the point is increased when noodles served with soy sauce perhaps does cold dish very perfect!
If 2. thinks garlic Chengdu sauce tastes more permeate aubergine inside, also can besmear aubergine tile again in pan garlic Chengdu sauce, firing next heat, receive moisture a bit drier, flavour more continous is close full-bodied!  The word of 2 evaporate, garlic Chengdu flavour can become because of lunt weak.
When 3. makes garlic Chengdu sauce, I can add fleshy foam and garlic Chengdu one case sometimes decoct, the aubergine of Chengdu of fleshy foam garlic that does tastes also very assist.
2019-12-20
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