With makings
| Aubergine (round) | 1 |
| Tomato (build is not big) | 3 |
| Green pepper | 1 |
| Garlic | 3 |
| Unripe smoke | 2 spoon |
| Often smoke | Half spoon |
| Ketchup | 1 spoon |
| Bad news oil | 1 spoon |
| White sugar | 1 spoon |
| Salt | Half spoon |
| Amylaceous | 1 spoon |
Need not the exceeds tomato of go with rice to burn aubergine practice of deepfry
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Prepare raw material: Round aubergine (long aubergine is OK also) green pepper a garlic 3 tomato 3 (build is small) ketchup is unripe take starch of oily candy of the old bad news that smoke salt
Aubergine cuts stripping and slicing of tomato of stripping and slicing of hob piece green pepper
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Put in aubergine a few salt still use a hand 5 minutes to squeeze moisture next (the oil absorption that can reduce aubergine is measured)
Oil is put in boiler (oily quantity accepts rate according to his, some more than stir-frying at ordinary times) oily heat puts aubergine stir-fry before stewing to fry 3 minutes or so
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Tone juice half bowls of water? One spoon ketchup? Is one spoon bad news oily? Are two spoon unripe smoke? Is half spoon often smoked? Half spoon salt? One spoon candy? One spoon is amylaceous
The scale of condiment and quantity are not absolutely, the amount that still should have raw material according to individual taste undertakes adjustment
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A few oil is put in boiler, oily heat adds garlic to explode sweet, put tomato piece again big, will tomato piece fries a juice. Put green pepper to break up next fry, enter the juice of mix up again, juice heats ropy hind put aubergine to break up fry, next conflagration receives juice.
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Delicate tomato burns aubergine to had been done, aubergine soft glutinous, special go with rice, can try