Gourmet Illustration Postcard – Eggplant Beef Claypot

Cantonese Eggplant Casserole 1. Remove the stalks of the eggplant and cut into sections, mince the onion, ginger and garlic. 2. Add some salt to the cut eggplant strips, mix well and marinate for a while, rinse with water until the marinated moisture is removed. 3. Mix the beef with cooking wine and light soy sauce and marinate for 15 minutes; 4. Heat 2 tablespoons of oil in a pot, fry the eggplant for 6-9 minutes until the eggplant becomes soft and dry, and drain the eggplant. 5. Add the marinated beef and fry until the color changes and serve. 6. Add 1 tablespoon of oil to the pot to reheat, and fry the white part of the onion, garlic, and ginger until fragrant. 7. Put the eggplant back together with beef, soy sauce, sugar and sesame oil, stir fry evenly. Illustration Creation: Vivi Bien Postcard paper quality: imported watercolor paper 300 gsm Postcard size: 148 x 105 mm Printing and Publishing: Nissens Design