Garlic mackerel
By VicentaLakin
The year 2016 has passed so quickly that it has entered the summer, the weather is getting hotter and the sun is getting more early, and it is often felt that the sun is starting to tan, and that the depression that sleeps on a daily basis can only be let out by good food, which is everyone's most genuine need, so that it should be treated seriously and softly, and every meal is a gift from heaven and heaven, and deserves our heart。
Recipe Recommendations
- eggplant a
- bean jelly 100 grams
- Laoganma Hot Sauce a tablespoon
- Haitian soybean paste a little
- olive oil a little
- garlic four
- mustard a little
- soy sauce a tablespoon
- oyster sauce a tablespoon
- vinegar a tablespoon
- sesame oil a little
- hot and sour
- mix
- ten minutes
- simple
Steps for Garlic mackerel
1
I've bought the ready-made ones of eggplants that wash away their skins, cool powder, which is a necessity for summer snacks in Sichuan Chongqing-du, and there are, everywhere, green beans or soybeans in addition to normal powders, and a bowl of sour and hot cool powder in the summers. It's soothing。
2
The eggplant is cut into the same degree after the skin is removed, and the boiler evaporates for about five minutes, not too long, which causes the eggplant to colour and affect the taste。
3
Garlic slicing, making garlic paste, blending the fabric into juice, and adding cucumber silk, as appropriate, to make the taste better。
4
When the eggplant cools, you squeeze the water with your hands and then you rip it up。
5
Lay the torn eggplant on the powder, then pour it into the sauce, mix it gently with chopsticks, and move as softly as possible, because it is fragile, and take it lightly, or it is easy to sell。Garlic mackerel Make Tips
Be sure not to steam the eggplant for more than five minutes, otherwise it will affect the texture.