Corn Beef Sauce with Eggplant

by Piaoer 78

4.8 (1)

Favorite

4

Difficulty

Easy

Time

30m

Serving

3

I have always liked Akuan's various pasta and seasonings. This time, Akuan's new corn beef sauce is packaged in Japanese style, which has won my heart. This is a ready-to-eat sauce that can be eaten after opening the lid. It can be seen to the naked eye that the big beef diced with corn diced is really real material and rich in sauce. If eaten directly, the taste may be a bit spicy for Cantonese, but it is used for bibimbap, noodles, and steamed buns. Or stir-fried dishes, but they are not too spicy. This time I came to it to mix eggplant and it tasted very good.

Ingredients

Corn Beef Sauce with Eggplant

1. First prepare the eggplant and Akuan corn beef sauce

2. Clean the eggplant, peel it and cut it with a hob

3. Put the eggplant into the container, add appropriate amount of salt and cornstarch, mix well and marinate for 15 minutes

4. Pour more oil into the pan, boil and then pour in the eggplant and fry it until it becomes soft, pick it up and set aside

5. Leave a little oil in the pot and sauté the garlic until fragrant

6. Add appropriate amount of A Kuan Corn Beef Sauce and stir well

7. Finally, pour in the eggplant and mix well

Tips:
1. If you don't like the fried eggplant too oily, you can change it to steamed eggplant
2. The seasoning can be increased as you like

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