Description:The style of cooking is classified: Sichuan Cuisine | Vegetable dish | Suit the taste of both old and young Taste: The acid is hot Make the difficulty: It is (elementary) to cut the mound Make time: 10 minutes The materials: 500 grams of eggplants,... Red braised aubergines

• The style of cooking is classified: Sichuan Cuisine | Vegetable dish | Suit the taste of both old and young
• Taste: The acid is hot
• Make the difficulty: It is (elementary) to cut the mound
• Make time: 10 minutes

• The materials: 500 grams of eggplants, 50 grams of meat filling, 2 garlics, 2 stretches of gingers, spring onions, chilli are one respectively
• Condiment: Broad bean paste a big spoon of salt, candy little spoon half and halves, soy sauce a little spoon of sesame oil little half a spoons
• Red braised aubergines method:
• 1,All except meat filling materials are cleaned; Eggplant go head, tail, cut 3 grow section; The ginger, garlic are peeled and cut the end; The spring onions are cut the flower; The chilli is cut the thin slice.
  2,Quench of the the pan into a cup of oil and boil hotly, puts eggplants to fry softly, pull.
  3,Leave a big spoon of oil to burn in the pan hotly, put A material and ginger, garlic, spring onions to fry fragrantly, adding the meat filling is fried and familiar with, and then add B material and eggplant to fry evenly, add the chilli slice, drench and have C to expect that can be carried out before holding.
  
• Note:
• The eggplant is light and tasteless, extremely apt to absorb dip and hard spices taste, can slightly bomb first before cooking, in case that the color turns yellow.