Eggplant with Northeast Sauce

Name: Eggplant with Northeast Sauce
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 eggplant; 2s parsley; Some (less half a bowl) Farmhouse Sauce; Some water

by Jin Feng Qiwu

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

Eggplant in this sauce has been eaten since I was a child, and my aunt did the best in my memory. The big oil, the eggplant from the fragrant peasant sauce, ate a bowl of rice in a while. "

Ingredients

5 Eggplant
2s Parsley
Some (less half a bowl) Farmhouse Sauce
Some Water

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Eggplant with Northeast Sauce

1. Wash the eggplant and dry the surface of the eggplant

2. Farmhouse sauce is ready

3. Heat the oil in the pot

4. Add the eggplant and fry on low heat until

5. Turn over in the middle, don't let the eggplant paste the bottom

6. Fry until the skin is crepe and the eggplant becomes soft

7. Add farm sauce

8. Add a little more water, and simmer for a while, so that the eggplant is fully into the sauce

9. Turn off the heat when there is not much left in the soup.

10. Sprinkle with coriander, or mix with shredded green onions, it's a good meal.

11. Finished picture

12. Finished picture

Tips:
1. Try to choose a smaller eggplant to make it easier to fry and taste, and the flavor made from farm sauce is more delicious.
2. After washing the eggplant, dry the surface and fry it until it is fried. Otherwise, hot oil will splash out and it will be burnt easily.