Health benefits
Eggplant: promote blood circulation
Zanthoxylum bungeanum: maintain healthy skin and mucous membranes
Ingredients
Eggplant ( 3 roots ) | Zanthoxylum bungeanum ( 3g ) |
Aniseed ( 1 petal ) | Shredded ginger ( 5 grams ) |
Garlic ( 1 clove ) | Light soy sauce ( 250g ) |
Onions ( 1 root ) | Chili oil ( 10 grams ) |
Oil How to make eggplant
1. Wash the eggplant and steam it in a pot 3 3 minutes cooked
2.Tear into strips and dry in the sun
4. Marinate for a few hours or overnight and you can eat
5.Finished product picture
3. Heat the pot and add oil.Add a larger amount of oil.Add the peppercorns and aniseed to the pan and fry until fragrant.Remove the peppercorns without removing them.Add shredded ginger, chopped green onion, and minced garlic and sauté until fragrant, add light soy sauce, bring to a boil, let cool, and pour into the eggplant to cover the eggplant.Then add chili oil
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Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
