French cheese
By VicentaLakin
The spring festival of the horse is coming up, and besides big fish, a low-oil, low-salt French eggplant is pretty good. This low-oil French-style eggplant looks a little bit like a saffron eggplant, but it's actually a authentic French dish, the original source of Julia Child's famous MasteringtheArtofFrenchCooking. In French food, the roasted eggplant is a mix of steaks or other meat, but it is more suited to Chinese appetites. I liked it when I first saw it in Yangyang. I stole it from my teacher. My family loved it. This low-oiled eggplant, though low in oil, is very young and very smooth, and the two very different tastes of the precipitous pastries and the soft ones collide in the mouth!
Recipe Recommendations
Steps for French cheese
1
Get ready to eat eggplant。
2
The eggplant is washed, the onions are washed, the garlic and the bakery are ready。
3
The eggplant is cut into a balanced ding。
4
Taking a large container and placing a proper amount of salt in the bowl of eggplant for about 20 minutes
5
I cut the garlic open into little pieces, and I cut the onions
6
The salted eggplant is then dried up, and the appropriate amount of corn oil is added to the ketchup fire for about 5-8 minutes。
7
Until the eggplant is soft, it's about a little yellow on the surface! (b) Try to keep the surfaces of all eggplants evenly heated by shaking the pots, which is the "spring" method
8
The eggplant is fried and the plate is set aside。
9
If there is some residual oil in the pot, it can go straight to the next step, and if there is no oil, then add a little more oil to preheat the pot to a very hot level。
10
Then add 25 grams to the bakery. The twitching pots keep the bread herbs evenly warm。
11
Until the bread is slightly yellow (about 1-2 minutes)。
12
Garlic and onions。
13
(b) Continue to shake the pot and mix the garlic onions evenly with the bakery
14
When the onion and garlic float out and pour into the pre-cooked eggplant
15
At this point, eggplant is already very soft and very young, so don't touch them with tools. It can only be used to shake the pot and wrap a layer of bread and garlic on its surface. When all the eggplant surfaces are evenly covered with a layer of bread and onions, and a little bit of the pan shakes, the plate is evenly mixed。French cheese Make Tips
a. The requirement for selecting eggplants is freshness and tenderness. When choosing, select ones with shiny, plump skin, firm flesh, and a heavy feel. If they feel loose or spongy and seem light, it means they are old inside; if there are hollow spaces or hard seeds, they won't taste good no matter how they are cooked. b. Eggplant preparation: the skin is a significant source of bitterness, so peel it first. c. The marinated eggplant cubes must be wiped dry before entering the pan. Do not skip this step, as surface moisture will prolong cooking time and cause oil splatter. d. When frying the eggplant cubes in a skillet, closely watch the heat and frequently shake the pan to ensure even heating on all sides. e. When returning the fried eggplant cubes to the pan, never use tongs or a spatula to touch them, or they will lose their shape and appearance. You must shake the pan to mix the cubes evenly with breadcrumbs, minced green onions, and minced garlic.