Baked chili cheese
By VicentaLakin
It's best for an appetizer for the summer. Acid, spicy, salty and garlic are the most appetizers and can eat another night in the summer。
Recipe Recommendations
- long eggplant of 2
- green pepper 2 pieces
- red pepper 1 piece
- scallion 1 teaspoon
- sesame oil appropriate amount
- chicken essence 1 teaspoon
- salt appropriate amount
- balsamic vinegar 1 tablespoon
- soy sauce 1 tablespoon
- garlic 3 petals
- slightly spicy
- mix
- half an hour
- ordinary
Steps for Baked chili cheese
1
I'll have a long eggplant in half, and I'll make a strip
2
Steam pans and water boiled open into eggplants for 10-15 minutes until they're ready to cool
3
Cyan pepper wash
4
Put a chopstick in the bottom of the peppers and roast it on the fire with a little fire
5
Burn all the peppers in the same way
6
Put the baked peppers in the water with a light hand and wash clean and controlled water off the tarmac
7
The peppers go to the seeds and they're torn to pieces with their hands
8
Garlic cut into garlic
9
Pelicans, salt, vinegar, raw, onion oil, perfume and garlic for five minutes
10
The cooled eggplant takes the cut
11
Squeeze a part of the water code on the plate with your hands
12
Put the pretzel on it and you can eat it with the soup mixed with picklesBaked chili cheese Make Tips
1: After steaming and cooling the eggplant, be sure to squeeze out some of the water by hand to help it absorb the sauce and flavor.
2: This dish is mildly spicy. If you prefer a spicier taste, you can add pickled peppers or chopped chili peppers to adjust the flavor to your liking.
3: Since eggplant has a natural sweetness, there is no need to add sugar.