Braised Eggplant in Oil
by Food editor
Favorite
Difficulty
Easy
Time
15m
Serving
1
no
1. Eggplant slices, change flower knife
2. From the pot, pour in 5ml of cooking oil, 3g of garlic slices, 5g of minced onion, and sauté on high heat
3. Add 5 grams of tempeh and stir-fry evenly
4. Add eggplant, add 8g light soy sauce, 50ml water, simmer until the eggplant is soft
5. Just put out the pot and set the plate
