Eggplant sauce



Materials:

120 grams of eggplant
2 tablespoons canned meat
 
Practice:

  1. Wash eggplant, cut into round long segments, each segment circle subdivided Poucheng four long sections alternate.
  2. The amount of oil into the wok pan, put in practice a fire deep fry the eggplant strips completely discolored, remove and drain the oil, hot sauce, canned join full mix.

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