Impressed eggplants are not one of my favorite foods, because I think that other than stuttering, it's greasy enough to go deep into plant fibres, because it's really too much oil in itself. Remember when I was in high school, when a classmate had a birthday and always asked everyone to cook for themselves, when someone volunteered to make a plate of eggplant, and I looked at the eggplant in the oil, and I couldn't get a chopstick, and I went home and ate my dad's fried eggplant, and I thought it was the difference between a star and 10 stars, even though there was still a little bit of oil. But some things don't taste good without oil, such as our Sichuan string of cooking pots, which are made out of soup, or the boss's oil sauce, even if it's white water, and the last sauce, it's too hot to stop. So, my big Sichuan grilled eggplant, it was so delicious。
And the first course that We have issued is about fish weed, which is the summer weed, which grows during the season, when the weed will be a little older. However, today's sour grass has been chosen to grow a few inches from the spring. I don't give a shit about it, but I can see it before. Recently I made this dish because of cold coughing and an old throat. Of course a few more times to work. And in some parts of the South, like the root of the ears of Chongqing, he is called. I've tried cold fish roots at Hubei Yichang, but it's hard for most people to adapt to that taste. But when cooked, it tastes much lighter, and it feels sour。
