Puffy fries and eggplants
By VicentaLakin
Recipe Recommendations
- potatoes appropriate amount
- Flammulina velutipes appropriate amount
- eggplant appropriate amount
- sesame appropriate amount
- garlic appropriate amount
- Barbecue powder appropriate amount
- chili powder appropriate amount
- ketchup appropriate amount
- cumin appropriate amount
- slightly spicy
- roast
- ten minutes
- ordinary
Steps for Puffy fries and eggplants
1
Potato chops, eggplant cut in half from the middle, cut a few knives in the inside, wash away the golden needle and mushrooms, tore up a little bit of a larvae and slice the garlic.2
We'll mix the potato and eggplant and the garlic, too.3
The oven is 200 degrees preheat, so the eggplant barbecue will be soft for 10 minutes, and then it will be taken out, and it'll be used to make the garlic taste good.4
I'll lay the golden needle mushrooms and eggplants on the grill.5
Another box of potatoes is roasted, and when the eggplant and the golden mushrooms are cooked, the potatoes are laid on the grill, evenly, and then spread on it, sesame, pepper powder, and salt (which can be adapted to their own tastes), the last step is crucial, and the salad oil is on the potatoes, so as to level them evenly as possible.6
The oven is preheated at 200 degrees, placed in a grill with potatoes, 230 degrees for 30 minutes.7
You can go straight to the table and put a little ketchup on it!