In the summer, the most modern dish is eggplant, and when I was a kid, my mom used to make us fish and cheese. On the weekends, I picked a whole bunch of fresh eggplants from the garden and went home and made my husband a fish cheesebox to relive the traditional old smell. Fish and cheese boxes are traditional foods, and eggplants are cut into eggplants and made of meat, which are covered with fried meat. Apart from the softness of the souffle, its soul is its soul. How do you make out a fish and cheese box that's so juicy? Start with the work of washing the eggplant, cutting the knife into boxes, cutting the first knife deep, cutting the second knife, cutting it into a thin and thin jacket. Thirdly, the paste needs a proper amount of beer, sodium, not too thick, to slide down on the chopsticks. Lastly, the oil temperature is not too high, it is controlled by 50 or 60% heat, and it is perfect to blow the eggbox to the outside and it is not easy to blow up。
