Eggplant box
Overview
Every time I fry the eggplant box, there will be a little bit that I can't finish. After storing it in the refrigerator, when I take it out, it won't have the same texture as when I fried it. Let's process it a second time. That's it. . . . .
Tags
Ingredients
Steps
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Fried eggplant box.
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Put a little oil in the wok, heat it up, sauté the onions and ginger until fragrant, add green and red peppers and stir-fry, add an appropriate amount of salt, add a bowl of water, then add chicken essence, bring to a boil over high heat, stir in the aquatic rice flour and smooth it out.
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Then put the eggplant boxes in the pot, cover with the lid and simmer for a while, then reduce the juice over high heat, drizzle a little sesame oil at the same time, and add aquatic starch to thicken the soup.
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When loading, first place the eggplant boxes on the plate, and then pour the soup on top.
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When loading, first put the eggplant boxes on the plate, and then pour the soup on it.
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When loading, first put the eggplant boxes on the plate, and then pour the soup on it.
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When loading, first put the eggplant boxes on the plate, and then pour the soup on it.
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When loading, first put the eggplant boxes on the plate, and then pour the soup on it.
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When loading, first put the eggplant boxes on the plate, and then pour the soup on it.
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When loading, first put the eggplant boxes on the plate, and then pour the soup on it.
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When loading, first place the eggplant boxes on the plate, and then pour the soup on top.
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When loading, first place the eggplant boxes on the plate, and then pour the soup on top.
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When taking it out of the pot, put the eggplant boxes on the plate first, and then pour the soup on top.
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When taking it out of the pot, put the eggplant boxes on the plate first, and then pour the soup on top.
