eggplant sardines scrambled eggs: eggs knocked in a bowl, add salt and beat well; the pan is hot, put salad oil, the sardines into the pan sautéed; poured into the beaten eggs, with a spatula to sardines and eggs fried sticky together, spread into the shape of a cake; along the side of the pan and then poured into a little bit of salad oil, the egg pancake pan-fried on both sides of the yellow, put the soy sauce, 100 grams of broth, a little bit of cooking wine simmering for a while, and then into the chives, and then put a few chives, and then put a few chives, and then put a few chives, and then put a few chives, and then put a few chives, and then put a little bit of broth. Stir fry a few times on the good.
You can usually cook eggplant and tofu. Burning eggplant to burn fish flavor. It is with a little sweet and sour and slightly spicy kind. Tofu burn homemade is good. You can also use French fries as a dip. First, fry the sardines in eggplant sauce, and the eggplant should be fried. The oil temperature should be high. Put the eggplants in batches to fry. The oil temperature is low. Eggplant absorbs oil. There's a lot of grease spilling out on the plate after serving. And too greasy. Sardines in eggplant sauce can be lightly sauteed at the end (after sauteing other ingredients. For example, green onion, ginger and garlic. Because ketchup sardines do not have much water). Find a good taste and put into the eggplant to collect the juice out of the pot on the line.