Roast cheese
By VicentaLakin
"Cooled eggplant" is a popular dish in the summer, ice-cooled eggplants with sour sauce on their way in, but it's easy to change color, whether it's steamed or boiled. Let's look at it。
Recipe Recommendations
- eggplant a
- white vinegar 1 tablespoon
- water appropriate amount
- ice water appropriate amount
- green onion 2 tablespoons
- pepper powder 2 tablespoons
- minced garlic 2 tablespoons
- soy sauce paste 2 tablespoons
- sugar 1 spoon
- drinking water 1 tablespoon
- salty and fresh
- steamed
- half an hour
- simple
Steps for Roast cheese
1
First thermal cooker to steam pops up
2
While waiting for preheating, water in the steel basin with a large spoon of white vinegar and a small slice of eggplant, so that the vinegar water will be poured (preventing oxidation) immediately after cutting another four
3
The eggplant that's paste with vinegar on the plate, with a little bit of vinegar on it, quickly into the preheated electric cooker, and then the lid
4
When the button pops up, quickly remove the eggplant and pour it into the ice