Cheese
By VicentaLakin
Here comes the eggplant, and the best of the world eats and eats only and not. It's the soft-sortting quality of eggplants, relaxing the condensed pan. It tastes so good, it bites, it tastes so good, it feels so good
Recipe Recommendations
- eggplant 500G
- Concentrated hot pot base 75g
- super spicy
- burn
- ten minutes
- simple
Steps for Cheese
1
Cleans the eggplants, soaks and dry water, and scraps of garlic
2
(a) When cooking oil is burned in the pot, the eggplant is added to the boiler
3
(a) The eggplant is made when the skin is wrinkled and the dry oil is provided
4
(a) leave a small amount of bottom oil in the pot and put it in the bottom 75g of the red nine, until the bottom is modulated with garlic
5
Put the eggplant in the pan after the oil has passed, add a little water and a little bit of fire, so that the plate can start。Cheese Make Tips
1. When stir-frying eggplant, try to dry out all the moisture as much as possible; the softer the eggplant is fried, the more delicious the final texture will be.
2. Eggplant absorbs oil easily, so when stir-frying, pay attention to the heat control and remember to stir frequently to prevent burning.