♪ So much for the cheese ♪
By VicentaLakin
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for ♪ So much for the cheese ♪
1
The eggplant's going to wash up
2
The eggplants are all in irregular shape
3
Cut the eggplant and put it in the container for about 10 minutes
4
Flour into an egg
5
I'll put it in tacks, black pepper, pepper, sugar
6
Pour in a beer with a proper amount of water. Status
7
The pickled slices squeeze out the water and put it in the paste. even
8
The proper amount of corn oil poured into the pot to heat up to 7-8 in the slices and start to explode
9
Don't move until it's in shape
10
It's so tempting to blow up a good eggplant
11
Put some cheese on the plate and put garlic sauce on it
12
It tastes different when eggplants are home-grown
13
It's better to have a little wine
14
It tastes unusual
15
We'll mix the sausages with the celery. Rice
16
It's sweet to suck with tomatoes
17
You must share this dinner with someone you love♪ So much for the cheese ♪ Make Tips
CHEESE IS RICH IN PROTEINS, FATS, CARBOHYDRATES, VITAMINS AND A VARIETY OF MINERALS, ESPECIALLY VITAMIN P, WHICH PROTECT THE CARDIOVASCULAR ENVIRONMENT AND ARE RESISTANT TO BAD BLOOD ACID. THE EGGPLANTS CONTAIN TRACE ELEMENTS SUCH AS PHOSPHORUS, CALCIUM, POTASSIUM AND A WIDE RANGE OF BIOALKALIS SUCH AS CHOLINE, CHOLINE, CHOLINE, HYDROSULINE, AND RADON. IN PARTICULAR, VITAMINS ARE HIGHER IN PURPLE EGGPLANTS. THE VALUE ADDED OF DIGESTIVE TUMOUR CELLS CAN BE SUPPRESSED. MANY OF THE NUTRIENTS OF THE EGGPLANT ARE IN THE SKIN, AND IT IS RECOMMENDED NOT TO GO. THE EGGPLANT SKIN CONTAINS VITAMIN B, WHICH IS A VERY GOOD PAIR OF VITAMIN CS AND IS VERY GOOD FOR THE HUMAN BODY。