2 ways to make crispy and delicious fried eggplant extremely simple and tasty
Eggplant is a familiar ingredient to the Vietnamese people and can be used to prepare many delicious dishes. Today, TasteVN ...
Tag: fried eggplant
How to make crispy fried eggplant rolls with meat, delicious and appealing for the whole family
Eggplant is a popular ingredient that can be combined with many other ingredients to create delicious dishes. Today, let's join ...
2 ways to make crispy stuffed eggplant, delicious and super simple
Eggplant will taste better if you know how to combine it with other ingredients to create attractive dishes. Today, TasteVN ...
How to Make Delicious Fried Eggplant with Fish Sauce, Intensely Flavorful with Sweet and Salty Tastes
Fried eggplant with fish sauce is a fried dish that is rustic yet very flavorful, deliciously salty and sweet, making ...
3 Easy Ways to Make Delicious Vegetarian Fried Eggplant for the Family
Your family's vegetarian meals will be more diverse with 3 recipes for fried eggplant below, which preserve the natural sweet ...
2 ways to make crispy fried eggplant that you will love at home
Fried dishes always bring an indescribable deliciousness. One of them is the crispy fried eggplant, which is a delight to ...
Stuffed Eggplant with Meat, Uniquely Fried and Fragrant for a Family Flavor Change
Eggplant is a nutritious food that can be prepared into many delicious and unique dishes. If you want to change ...
How to Make Fragrant Egg-Fried Eggplant for a Delicious and Well-Balanced Meal
Eggplant fried with eggs is a fried dish that is crispy, fragrant, and rich, adding unique flavors to make family ...
Delicious Fried Eggplant with Scallion Oil, Rich and Flavorful
How to prepare Fried Eggplant with Scallion Oil 1 Prepare the ingredients Prepare 1 bowl of clean water, add 1 ...
How to Cook Sour Bitter Melon Soup with Dọc Mùng to Express Respect During Vu Lan Season
Delicious dishes made from bitter melon are very popular during Tet holidays as well as in daily meals. Today, TasteVN ...
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