Chinese Food
Preserved eggplant casserole
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The taste of time and wind is said to be in the ancient Xia Dynasty. People sacrifice the gods together in December of the lunar calendar, which is called la. So December is called La month. As early as the Zhou Dynasty, Zhou Li and Zhou Yi have been recorded about meat Fu and preserved meat. At that time, there were institutions and officials in charge of paying tribute to their subjects. In folk, students also use buns of dried meat to give to teachers as tuition fees or dowry. This kind of dried meat is called Buns. Classic in Chinese bacon. It's the sausage that just sniffs the fragrance and covets. Sausage is made by filling the diced meat with various seasonings into the natural casing and drying, air drying or baking. It has the effect of appetizing and helping to eat. Dachshund was invented before the northern and Southern Dynasties. It was first seen in the Northern Wei Dynasty Qimin Yaoshu enema method. Its method has been spread to this day. When dachshund and eggplant live in the same room, they are soaked with each other's fragrance in the steaming clouds. Two soft and hard tastes tickle the tip of the tongue. One is salty and fresh
Cooking ingredients
Cooking Steps
Step1:Wash eggplant and cut into strips; wash kidney beans.
Step2:2 - sliced sausage; sliced ginger and crushed garlic.
Step3:3 mix all ingredients. Pour in all seasonings. Stir well.
Step4:4. Adjust the steamer to the normal steaming mode. 100 degrees. Steam for 20 minutes.
Cooking tips:There are skills in making delicious dishes.
