Yeah, couple minutes
Good enough
Have to fine tune the timing...for better texture
I dont know whether bigger pieces of eggplant helps but my eggplant slices are always big LOL

Usually, I fry the ground pork and eggplant at the same time to save time XD
No need to take care of the stupid pork anyway

Even with sieve drainage, the eggplant is still full of water that the final product = watery
Need some "corn starch" or something like that to minimize the watery sauce

[ 本帖最後由 chefung 於 2009-6-30 03:41 PM 編輯 ]

i see....
next mission: 麻婆 tofu :smile_40:

i jus leave it on 大火收水 for about 2, 3 mins... turned out ok i guess.. :smile_38:

That's even easier LOL
For better taste or a bit bad in texture
Put the tofu in the freezer to make it frozen
And then defrost hours earlier before you cook

Add some golden mushroom = perfect XDD
If you have green onion, cut them into pieces and put them at the end is goo XD

anyways. my eyes are failing on me....
gnites....... :smile_o07:

冰豆腐? that's like a sponge... no?

Then your eggplant is soft =.=
or you can have 1-2 mins less in the broiling stage

yeah
sponge absorb the sauce so well LOL

i didn't know tat, chef

No one is perfect
You are better than me in dessert
But I am sure I am better than you in spicy dishes XD

Now you know it

In fact, I learnt it from a Chinese girl in US
She told me to put them in freezer before our hotpot gathering LOL