Eggplant

Accessories: minced carrot, minced celery, minced wild pepper

Seasoning: refined salt, soy sauce, sand tea sauce, peanut butter, white pepper, Chicken essence, curry oil, water starch, edible oil, minced garlic, minced shallots, stock

Preparation method?

1. Make the sauce: Set the pot on fire, add oil, When oil 3 is mature, add minced garlic, minced shallots, minced carrots, minced celery, and minced wild pepper and stir-fry until fragrant, then add sand tea sauce, peanut butter, stir well, add stock, refined salt, soy sauce, and pepper , fix the color and taste, then add chicken essence, pour curry oil, pour into a container to cool and set aside;

2. Wash and peel the eggplant, and cut into flower knives (comb-shaped);

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3. Set the pot on fire, add oil, add the eggplant, fry until it turns color, add the prepared fragrant sauce, and after the flavor is absorbed, thicken with water starch.

150g celery, 225g eggplant, 4 red dates, 150g lean meat, 2 slices ginger, appropriate amount of salt

Method:?

1. Wash the celery and cut into sections.

2. Wash the eggplant and cut into pieces.

3. Remove the pits from the red dates and wash them clean.

4. Wash the lean meat and slice it into slices.

5. Put an appropriate amount of water into a clay pot and bring to a boil. Add celery, eggplant, red dates, lean meat slices, and ginger slices. Bring to a boil. Change to medium heat and boil for about 1 hour. Season with salt. Serve.