Самый простой способ скачать видео и галерею из приложения Lemon8
Компьютер: щелкните правой кнопкой мыши и выберите "Сохранить ссылку как..." для загрузки.
PHOTOS | |||
JPEG | Скачать | ||
JPEG | Скачать | ||
JPEG | Скачать | ||
JPEG | Скачать | ||
JPEG | Скачать | ||
JPEG | Скачать | ||
JPEG | Скачать | ||
JPEG | Скачать |
How to make Fish-Fragrant Eggplant?
Ingredients:
• 2 medium eggplants (Chinese or Japanese variety)
• 2 tbsp vegetable oil
• 1 tbsp ginger, minced
• 1 tbsp garlic, minced
• 2 tbsp Sichuan pickled chili paste (or regular chili paste)
• 1 tbsp soy sauce
• 1 tbsp black vinegar
• 1 tbsp sugar
• 1 tsp cornstarch mixed with 2 tbsp water
• 1 tsp sesame oil
• 1 scallion, chopped (for garnish)
• Fresh cilantro (for garnish)
Instructions:
1. Prepare the Eggplant:
• Cut the eggplants into long strips (around 2-3 inches).
• Soak the eggplant pieces in salted water for 15 minutes to reduce bitterness.
• Drain and pat dry.
2. Fry the Eggplant:
• Heat vegetable oil in a large pan or wok over medium heat.
• Add the eggplant strips and stir-fry until tender and slightly browned. Remove and set aside.
3. Make the Sauce:
• In the same pan, add a little more oil if needed, and stir-fry the ginger and garlic until fragrant.
• Add the Sichuan pickled chili paste and stir well.
• Pour in soy sauce, black vinegar, and sugar. Stir to combine.
4. Thicken the Sauce:
• Add the cornstarch slurry (cornstarch mixed with water) to the pan and stir until the sauce thickens.
5. Combine and Garnish:
• Return the fried eggplant to the pan, and stir to coat the eggplant in the sauce.
• Drizzle sesame oil over the dish and stir one last time.
• Transfer to a serving plate and garnish with chopped scallions and fresh cilantro.
Serve hot with steamed rice!