Roast cheese
By VicentaLakin
FOR INTESTINE PURPOSES, THE COOK IS MAINLY STEAMED, BOILED AND SOUPED, BURNING, FRYING AND BLOWING UP AS MUCH AS POSSIBLE. THE HEADBRUSH IS EGGPLANT, WHICH MEANS THAT ALL OF YOU ARE GOING TO SEE HIM; THE RED EGGBOW IS TASTEFUL AND GREASY FOR THE SUMMER; AND THE CHEESEBREED IS DONE MANY TIMES, SO YOU CAN GIVE IT TO US FIRST. I PROMISED TO GO FIRST TO THE RED FISH, BUT THERE'S NO RIVERFISH IN THE NEAREST RESTAURANT! MY PRINCIPLE IS THAT THE RIVERFISH CAN BURN RED AND THE SEAFISH CAN BE EVAPORATED. REVIEW: IT'S BEEN A LONG TIME SINCE I COOKED, I DIDN'T BUY ANY GARLIC OR ONIONS; IT'S FOR THE NEIGHBOR'S HOUSE, IT'S FOR THE KIDS IN THE BACK, IT'S NOT ON THE MAP。
Recipe Recommendations
- eggplant 400g
- Light soy sauce + white vinegar + white sugar 10g
- diced green onion several
- ginger appropriate amount
- minced garlic appropriate amount
- rice and pepper powder 1-2 root
- slightly spicy
- steamed
- ten minutes
- ordinary
Steps for Roast cheese
1
A large eggplant wash has been purified and evaporated for more than 10 minutes; whether the tubers squeezed themselves, anyway, I like that part and chewed the head。2
Steamed eggplants come out of the pot to control the water-filled plate, tearing a strip along the length of the eggplant, with raw and white vinegar and white sugar。3
The pans are oily, and 50% heat the onion with chili pepper to yellow with garlic. Let's try to mix it。Roast cheese Make Tips
If you're not jealous, don't put sugar in white, that's what you eat。