Onion cheese
By VicentaLakin
The eggplant is fat and soft. Purple eggplant skins are rich in pheasant and have a strong effect on the removal of free radicals in the body. The free base is a harmful substance that causes illness. So it's necessary to remove it from the body. So it's better to eat the eggplant with the skin. Today this onion eggplant is just two characters, one eggplant and one onion. The eggplants are round eggplants, which are very thick and tender, cut the eggplant blades, bubble them in cool water for 5 to 10 minutes and then pull them out; the onions are shredded and spilled before the eggplant comes out. Because of it, the whole onion is fragrance; without it, the dish will be tasteless! When the eggplant is cut, it is immersed in cold water for five minutes, then it's taken out of the pot and the eggplant won't go black。
Recipe Recommendations
- round eggplant a
- shallots 4 pieces
- vegetable oil appropriate amount
- salt a little
- soy sauce a little
Steps for Onion cheese
1
Go to Tits. Clean it up. Clean it up
2
The onions are cut to pieces
3
A round eggplant cut into a roller
4
5-10 minutes in cold water
5
The eggplant
6
A little oil in the boiler
7
When the oil's hot, dump the eggplant in the pot for about three minutes
8
When the edges of the eggplants become transparent, add salt to your tastes and continue to fry
9
When the eggplant block is completely transparent, it pours in a little bit of raw smoke, if it tastes better
10
Down onions
11
We're going to have to do it
12
The onion's fragrance. With a few sauces, you can make a nice eggplantOnion cheese Make Tips
The eggplant skin is rich in platinum, but it does not have to be removed; the eggplant is cut into a roller blade, so as to prevent the oxidation from getting dark; but it should not be too long in order to prevent excessive nutrient loss; the amount of vegetable oil is sufficient; if the raw oil is replaced by a platinum oil, it tastes much better; the onions fall in front of the pot, and the onions fall into the pan, and the onions are even, so that the onion is so rich。