Monday, January 3, 2011

Eggplant and white squash in soy sauce


Eggplant and white squash in soy sauce

I am sorry for it's messy appearance. But this one is very soft and tasty. Mostly because I seldom use soy sauce. By adding in this time, it really brings back the feel of home Chinese cooking.

Besides, today is my first day back to work after vacation. I am exhausted and tooth ached big time. This soft and easy dish is a perfect fit for soothing my day.

I chopped 3 big eggplants, 4 white squashes and put in pot. Add oil, herbs and covered up. 10 minutes later, stirred and added soy sauce. Stirred again and cooking another 5 minutes. It was good to eat.

I preserved two bottles of them for later use.

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