Nangong Ming, "I will make a slightly larger eggplant with braised eggplant. In addition to dice the eggplant, I will usually cook the eggplant first. If you are not afraid of too much oil, you can cut the eggplant into pieces and fry it in oil. If you don't want to eat too much oil, you can cut the eggplant into large pieces and steam it. When it is cooked, tear it into small pieces. The hand-teared eggplant will be better than the steamed eggplant. The specific method depends on your personal preference."

[It turns out that when Nangong Ming still talks so much, he really opened the door to a new world.]

【I'm not that particular, I can eat it when it's cooked.】

[Nangong Ming really just looks cold, but in fact he is so warm.]

【Can you demonstrate how to fry eggplant? I won’t fry it.】

【Yes, yes, let’s demonstrate, I don’t know how to blow it up.】

[It seems that most of our live broadcast rooms are novice cooking skills, so don’t cookie masters watch live broadcasts?]

【Big guy is watching.】

Nangong Ming: "Okay, then I will make two ways of making eggplant."

"If you fry the eggplant, peel the eggplant, cut it into hob pieces, and add salt to kill the moisture in the eggplant."

"It's easier if steamed, but the eggplant must also be peeled. If the eggplant is not peeled, it will affect the taste and fade, affecting the color of the dish."

【I'll write it down.】

[Listen to me, go buy eggplant now. When the eggplant is bought, the eggplant from Nangong Ming will be ready. Then you can cut the eggplant into pieces and stir-fry it directly. It will be delicious when you make it.]

[The boss appears, I will say that the boss is diving.]

【I love eggplant the most, but I never know how to make it, and now I finally learned it.】

[Me too, I can't make eggplant well. If the oil is too much, it will get greasy. If the oil is too little, it will be harder. If the water is too much, it will become soft, but it will not taste delicious. I have tried all the methods I found online, but I just can't make it well. Now I can finally make eggplant well. I am so happy.]

Nangong Ming: "Okay, the eggplant skin is peeled. Because the eggplant needs to be processed after it is cooked, the steamed eggplant should be a little larger."

"Put the water in the steamer, place the steamer on the steamer, place the cut eggplant evenly in the steamer, so that all the side of the eggplant can be touched to the steamer as much as possible. If there are too many eggplants, you can stack the eggplant and steam for a while."

"Now let the eggplant steam first, I'll make something else first."

[Wait, let me talk about what to do first, and I will prepare as well.]

【Yes, yes, what to do later, this is very important.】

[I have all the dishes I cook today. I am standing in front of the chopping board now, and the tablet is placed in front of me and watching the live broadcast.]

[I am envious. My family doesn’t even have a pot. Now I can only eat takeout and watch the live broadcast.]

【It’s so pitiful, at least I still have a pot, but I don’t have ingredients.】

Nangong Ming: "Just make fried sauce. Fried sauce is simpler and easier to get around. Cut the meat into meat. The ratio of the meat I put is seven cents lean meat and three cents fat. If you don't like to eat fat, you can put all lean meat. If you don't like to eat meat, you can change the meat to the ingredients you like, and the method is the same."

"Dry the moisture in the pot, do not add oil and put the excess fat in the fat meat, and then add the lean meat to stir-fry. Put the fried meat out, put two tablespoons of soybean paste, two tablespoons of sweet noodle sauce, and one spoon of garlic spicy sauce. The spoon I use is relatively large. Can you see it? The spoon is as big as my palm. If you use fewer spoons and ingredients, you can appropriately reduce the amount of sauce. If there is not so much sauce, you can only add soybean paste."

"After stir-frying the sauce, add the fresh meat foam and continue stir-frying evenly. If it looks too dry, you can add a little water. I will not add water in the pot. Add a little sugar to improve freshness, because the sauce itself has a salty flavor, so I will not add salt."

[Okay, I've written it down. You can drink a sip of water. I'm so thirsty after saying so much.]

【Teaching very carefully, my eyes have learned.】

[We can't fight for a little bit, let our hands learn! Xiaobai from the kitchen who is brushing the batter.]

[Hahaha, I have done it successfully, but I can't post pictures and show off. I strongly require the function of fast voice development and comments to post pictures.]

[Silly, isn't it enough for you to post a work? Remember to bring the topics of Yunsunan Gong Ming and Elvis, which will give you traffic.]

【Okay, thank you, Bi Xin.】

[It was too much to publish the work. Can you leave a way out for those who fail to do this?]

Nangong Ming: "When the sauce is ready, you can cut some shredded cucumbers, shredded lettuce and shredded carrots to eat."

"Next, let's make braised beans and eggs."

"The beans and eggs are also relatively simple. Just cut the beans into smaller diced ones. But one thing you should pay attention to is that it doesn't matter if the beans are fried and don't look good, but they must be cooked, otherwise they will be poisonous. After eating, they will have diarrhea and vomiting, and severely they will have fever."

【I go, I dare not learn this anymore, I am afraid of poisoning.】

[What are you afraid of? Be bold, be brave, don’t be too brave to eat delicious food.]

[I would rather not eat something delicious than suffer.]

Nangong Ming: "It can be beaten into a bowl and stirred with chopsticks, or it can be beaten directly into the pot. I personally think it's a little bit more trouble. It's better to beat the egg into a bowl and stir it."

"Put oil into the pot and add the eggs to prevent the eggs from being too big, and speed up the stirring and stir the eggs into flocs."

"Put the fried eggs into a bowl, pour some oil into the pot, add minced garlic and stir-fry, add the beans to the pot and stir-fry, add appropriate amount of water, and after the beans are cooked, put the just fried eggs into the pot and stir-fry well, add salt and soy sauce to season, and add a little sesame oil and stir-fry evenly and then put it out of the pot."

【I, a carnivore, can actually drool at beans, which is really convinced myself.】

【Haha, have you not eaten yet, and you won’t drool when you are full.】

【I still drool when I eat, and I laugh to death.】

[The people who watch live broadcasts are all foodies now.]

【Wipe saliva, hurry up and take action.】

Nangong Ming: "I won't add side dishes if I want to add side dishes if I want to add side dishes."

"At this time, the eggplant is good. Turn off the heat of the steamer. Don't lift the lid immediately. Remove the pot in five minutes."

"The eggplant you are ready to fry is squeezed out the moisture that is killed, and then use kitchen paper to suck the moisture on the surface of the eggplant, sprinkle flour into the eggplant, and try to make each eggplant evenly dip in flour."

"Populate more oil into the pot, and when you poke the chopsticks into the bottom of the pot, you can see obvious oil bubbles, and the oil temperature is just right."
Chapter completed!