IT'S ALWAYS MY SOFT SIDE, MY CASSEROLE, TOO SINGLE, WITH SESAME SAUCE, YOU DON'T LIKE IT A FEW TIMES, AND YOUR HUSBAND DOESN'T LIKE SESAME SAUCE, FISH AND EGGPLANT, YOU CAN'T EAT OFTEN, YOU CAN'T EAT OFTEN. IT'S THE ONLY WAY TO MAKE THEM DELICIOUS EGGPLANTS, AND TODAY'S COOL EGGPLANTS, AND THE HUSBAND AND SON ARE VERY FOND OF THEM, AND ALTHOUGH THEY'RE CALLED GARLIC HAND TORE STRIPS AND THEIR NAMES ARE POPULAR, I PUT SOME RED PEPPERS AND MY OWN JUICE ON THEM, AND THEY'RE VERY COLOURFUL, SPECIAL, FANCY, AND ORDINARY CHEESES CAN TASTE DIFFERENT. THE NUTRITION OF THE EGGPLANTS IS GOOD FOR THE PLATINUM. THEY CAN BE FRIED, BURNED, STEAMED, BOILED, FRIED, MIXED AND MADE WITH SOUP, AND CAN PRODUCE DELICIOUS DISHES. THE EGGPLANT ADVISES NOT TO GO TO THE SKIN, AND IT'S WORTH IT IN THE SKIN, WHICH CONTAINS VITAMIN B, VITAMIN B AND VITAMIN C AS A GOOD PAIR, AND WE HAVE ENOUGH VITAMIN C, WHICH IS REQUIRED FOR THE METABOLIC PROCESS. DIFFERENT COLOURS OF FRUIT AND VEGETABLES TEND TO IMPLY UNIQUE NUTRITION. DON'T GO TO THE SKIN. THE EGGPLANT CUT OFF THE FOOD SO AS NOT TO BE POISONED. THERE ARE MANY WAYS OF EATING EGGPLANTS, BUT MOST OF THEM ARE PREPARED AT HIGHER TEMPERATURES AND FOR LONGER PERIODS OF TIME, NOT ONLY BECAUSE THEY ARE GREASY, BUT ALSO BECAUSE OF HIGH NUTRITIONAL LOSSES. OVER 50 PER CENT OF THE VITAMIN DAMAGE CAN BE CAUSED BY FRIED EGGPLANT. IN ALL THE EATING OF EGGPLANTS, THE MASHED IS THE HEALTHIEST. IN THE FIRST PLACE, THE MAGMA IS THE SHORTEST HEATING TIME AND ONLY EVAPORATED BY THE FIRE, AND THUS THE LEAST NUTRITIONAL LOSS. SECOND, THE PLASTER IS THE LEAST OILY, AND ONCE THE STEAMED EGGPLANT IS MADE OF MUD, YOU JUST NEED A LITTLE SAUCE. FINALLY, THE GRAVITATION OF THE MASHED IS BEST ABSORBED BECAUSE IT DOES NOT HAVE TO PEEL THE EGGPLANT SKIN, WHICH CONTAINS A LARGE AMOUNT OF BIOACTIVE SUBSTANCES. SOUP SAUCE IS BEST SERVED WITH OLIVE OIL, SESAME SAUCE, GARLIC AND A LITTLE SALT. OLIVE OIL IS UNDOUBTEDLY A HEALTHY OIL, SESAME SAUCE IS RICH IN CALCIUM, PROTEIN AND VITAMINS, AND GARLIC HAS THE EFFECT OF COMBATING CANCER。
It's the first time I've tried to make a fish eggplant, and there's a natural sense of fear for making an eggplant, not because it's bad, not because I don't like eggplant, but because I'm not sure it's good, or at best if it's fertilized, or if it's stewed with beans, I don't dare try anything else. The other day my guy said he wanted to eat eggplant. What would I do? He said, "You're smart, you can't make eggplant. Who's to believe?" Listen to him like this, think about it, try to do it, without a first attempt, how to succeed. I went to the supermarket to buy four eggplants, and I started doing them yesterday afternoon, cut the vegetables, rations, sauce, fried fried, and made a pot of my own
