Delicious every day, The practice of aubergine of braise in soy sauce, how is aubergine of braise in soy sauce done delicious

If want the word with little oil to ask here:

With makings

Aubergine
Ground meat
Thick broad-bean sauce
Unripe smoke
Salt
Gourmet powder
Gallinaceous essence
White sugar
Pink of Chinese prickly ash

The practice of aubergine of braise in soy sauce

Aubergine is abluent cut or cut man (by individual be fond of) outfit basin, scatter on saline souse 10-30 minute
Drop does the moisture of aubergine separate out, install dish stand-by. (this step is very important, can use hand or aubergine of tool keep long in stock to squeeze the moisture inside aubergine come out)
Boiler burns heat to come into oily conflagration 8 into, fry slightly into aubergine
Turn medium baking temperature fries aubergine slow, fry to aubergine soft sleek the valve that enter a beans, salt, unripe smoke, continue to break up fry
Fry to aubergine fast ripe when into ground meat, join white of white sugar, Chinese prickly ash (optional, do not be fond of do not put) conflagration is fried slightly, clothbound of essence of tasty of attune involving fire, chicken dish

Small stick person

1, aubergine of the souse that spill salt is fine it is good to drop a point finely, need not too much. Next according to thick broad-bean sauce salty degree, salt is right amount nod what nod less less to add, want actual condition to adjust actually!
2, do not fry too long fry aubergine faded, bad to look not to say nutrition also prediction of a person's luck in a given year.
3, do not omit please measure 1, 2, because the water in aubergine has separated much word, not easy tasty, mouthfeel also can become a lot of poorer, bite rise light it is water flavour completely.
4, begin a palm to accuse bad word, aubergine is fried white put a dot to often smoke chromatically secretly...

2020-02-06