But she underestimated Delilah's love for her cooking, and Delilah immediately agreed.

"Give me two servings."

"good."

Ling Miao nodded and turned to go into the kitchen.

She's still figuring out what to do with the new batch of mung beans that arrived yesterday.

Let's just make some mung bean paste milk.

It's delicious and visually appealing.

She stepped into the kitchen and saw Susan and Rella helplessly facing the pile of ingredients.

His eyes lit up when he saw her come in.

Rella pointed to a pile of eggplants in the corner. "How do we cook these?"

Eggplant is rarely served on the dinner table in interstellar space.

Although it is a food ingredient, its texture is astringent and slightly hard, and it is not popular with the general public.

"I'm going to make a minced meat and eggplant casserole."

"My new batch of casserole dishes just arrived."

Ling Miao opened the cabinet, inside which were neatly stacked small earthenware pots, some black and some white.

She took one out, touched it with satisfaction; it felt thick and smooth to the touch.

It's also perfect for making claypot rice.

Seeing that Ling Miao had a plan, the two didn't say much. They washed their hands and followed Ling Miao's instructions to start processing the ingredients.

Peel the fresh eggplant, cut it into long strips, and then sprinkle it with salt and marinate for about ten minutes.

Following Ling Miao's instructions, Rella scooped up the eggplant and squeezed out the water a dozen minutes later.

"Huh?"

Susan looked over. "What's wrong?"

"The water that came out was yellowish-brown."

Rella pointed to the remaining water at the bottom of the bowl, then spread out her palm to show the other person.

"That's true."

Susan clicked her tongue in surprise.

Ling Miao explained, "This is why eggplants taste astringent. We need to remove the astringent juice inside. This will not only improve the taste but also make it easier for the flavors to penetrate later."

"So that's how it is."

The two suddenly realized what was going on and stopped investigating.

Heat oil in a clay pot, then stir-fry the squeezed-dry eggplant.

The eggplant, with its white-green flesh, is soft and mushy because it has been squeezed dry.

A burst of white steam quickly rose from the pan. Ling Miao stir-fried the eggplant quickly, then plated it up.

Next, oil was poured into the casserole dish, and minced garlic and chopped chili peppers were added and sautéed until fragrant.

The rich aroma of garlic mixed with spiciness filled the entire kitchen, and she then added the pre-chopped minced meat to the pot.

The light pink minced meat was finely chopped; it wasn't pure lean meat, but rather contained a little bit of fat.

The rendered fat releases a savory aroma, the fatty parts turn yellow and slightly dry, the moisture is gradually evaporated, and the unique flavor of meat is released.