Fish and cheese
By VicentaLakin
Fish and eggplants are specialty Chinese and belong to the eight major Chinese departments. They are mainly eggplants and are made of a variety of auxiliary products. There are many different methods, which are delicious and nutritious. Fish eggplants are well-known for their variety with fish pork liver, fish fragrance and fish fragrances.” Fish fragrances "and" aftersamples, and the correct writing should be after cheese. The most important complement to the Yushang series is Sichuan chili sauce. The main food is made of sichuan spicy bean petals and other sauces, which are thick and long, fragrance and infinity, and are called fragrance. Before the 1970s, the restaurant menu was full of after-school cheese. I love fish and cheese, and today I'm sharing this sichuan dish, which has a strong local character: fish and cheese。
Recipe Recommendations
- eggplant two
- vinegar a small spoonful
- bean paste 2 tablespoons
- white sugar a small spoonful
- onion appropriate amount
- Jiang appropriate amount
- soy sauce 2 tablespoons
- rapeseed oil appropriate amount
- starch 20g
- minced garlic appropriate amount
- fish-flavored
- fried
- an hour
- ordinary
Steps for Fish and cheese
1
Preparation material。
2
The eggplant is first removed from the skin cut for the right size and added to the right amount of starch, which is then fully evened。
3
Scratch the garlic and boil it in the oil pan。
4
And then add to the bean petal sauce and continue to fry the scent。
5
Then the eggplants were thrown into the pot and evened。
6
Cheese is made soft as shown in the figure。
7
Put vinegar, raw smoke, sugar evenly in the pot and continue to turn on the eggplant。
8
When the eggplant is ripe, it's splattered into the onions, and the pans are made。Fish and cheese Make Tips
A sweet reminder: eggplants go to the skin to make them taste better in the course of the fire. Eat better. Note that salt is not required before the boiler is lifted because of soybean petals and raw straws added to the boiler。