Northeast specialty
By VicentaLakin
None of us in the Northeast know that we are fresh, but you can't cook anything else, but you can't cook anything else, because it's a special northeast dish, made of eggplants, potatoes, green peppers, which are made of vegetables, not only because it's so good, but also because it's so good, which covers the nutrients of many vegetables, so that these three very common vegetables can be delicious, so that they can be delicious, and so little in the Northeast will be delicious, so that every time we go to a small store, it'll be delicious, because it's cheaper in vegetables, because it's simple, because it's so delicious, because it's so delicious, and it's so delicious, and it's so hard to eat it, and even if it's soft, it's better to eat it, and that's the essence of it is delicious, and it's so sweet, and it's so sweet, and it's so sweet that it's so good that it's so that it's so delicious that it's so good that it's so that it's。
Recipe Recommendations
- eggplant art. 1
- potatoes of 2
- Green pepper of 2
- refined salt appropriate amount
- June fresh soy sauce appropriate amount
- cooking wine appropriate amount
- white sugar appropriate amount
- balsamic vinegar appropriate amount
- chicken essence appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pepper water appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Northeast specialty
1
Main food cheese, potatoes, peppers
2
Cheese to the skin, cut the roller
3
The eggplant is full of dry starch and it's shaking。
4
Potato roller, a little smaller than eggplant
5
Pepper cut-off horn
6
Scratch small pieces
7
Make a bowl of juice. In the bowls, salt, soy sauce, wine, sugar, vinegar, chicken, pepper water, a little starch to juice
8
Add vegetable oil to the pot
9
When the gold is down, the controlled oil can also be placed on the kitchen paper
10
Keep blowing potatoes with the rest of the oil
11
When it hit the gold, it took control
12
A little more oil in the spoon
13
It's hot
14
Down to the eggplant, potatoes
15
I'm going to pour the juice. I'm going to spin it in. I'm going to roll it over
16
Spoons are coming out right away, soft and fragrance。Northeast specialty Make Tips
The eggplant needs to be covered with starch in the skin, so it's good to have a good taste. It's critical to have a fire. It's 60-70% hot, it's hot, it's hot, it's bad color, it's low, it's oily. If it's done, the eggplant's covered with starch, it's not too much oil. It's just to pour on the sauce, it's just to put the soy sauce on, it's less jealous, it's better to have a good taste. If you want to have a good taste, don't put water in the juice, it doesn't use too much juice, it doesn't pour a spoon, it doesn't grow, it doesn't grow。