Boiled Candel

Boiled Candel

1. Candel head and tail removed.

2. Soak in clean water for half an hour.

3. Wash clean (do not need to peel because autumn candel skin is thin and seeds are small)

4. The water in the pot is boiled and poured into Qiuzi high heat and boiled for 8 minutes. (The time depends on the size)

5. Add appropriate amount of salt when chopped garlic (to make the garlic more flavorful)

6. After the pot is heated, pour in an appropriate amount of peanut oil, then add garlic and saute until fragrant.

7. Pour the soy sauce into the garlic.

8. Just boil.

9. Pour evenly into the eggplant.

10. Finished product. Tender and slippery "fragrant"

Tips:

Do the same for other eggplants, but you must choose tender ones.