Fish and cheese

Fish eggplants are not new to many, and are one of the most popular classics. It's on the menu of any small restaurant on the street, and it's on the road stand. When I was a kid in the summer and autumn, there were lots of purple dumplings of eggplants in the garden, the favorite ones with dew on them, and Mom made us fish and cheese. In fact, eggplants are highly nutritionally effective, with a healthy thirst, the removal of free radicals from humans, and the prevention of colouring. However, eggplants are very oil-sucking and highly oxidized vegetables, and many small partners often fail to cook the classic at home. I couldn't do it before last weekend, and I called my mother and asked her to take a closer look at the steps, and they were all in my "Code of Foods." It's three little tricks to make a nice, delicious fish eggplant with low oil. First, the eggplant will be covered by water containing lemonade or vinegar for 5 to 10 minutes and water will be poured out. Second, salt pickles become soft for 10 minutes and squeeze the moisture. Third, squeezing the water with a little starch. As long as these three do it, the eggplants don't turn black, and there's little gas. With the little trick taught by my mother, I succeeded in making a delicious fish eggplant in the private room, and my husband and daughter were very impressed. Thanks to Mom, she taught me to cook too much food and taught me not only to cook, but also to be human. I make these for my children, I pass on my mother's love to my children, and I pass on the warmth of mother's love and the smell of mother's。