Russian eggplant sauce
By VicentaLakin
i forget in russian "seeds, caviar" and it means "cheese sauce." as a very popular sauce, supermarkets in russia are common. as with all regular foods, every family has its own practice, and the raw eggplant sauce that is recommended today (which means that some of the ingredients are raw and the whole of the resulting sauce is not fully cooked) is not something that i usually eat at home, but it is done occasionally because it tastes light and we like the smell of smoke. the difference between this sauce and most chinese sauce is that it tastes light and is suitable for front-runners on bread, for culinary foods on buns, and for wheat, rice, etc。
Recipe Recommendations
Steps for Russian eggplant sauce
1
Get all the materials ready, wash up。
2
The stove opened fire, and the eggplant was roasted on the open fire, to the surface of the skin。
3
Half of the roasted is soft, unmanageable, the above fork above, and the middle part is a little bit uncooked to ignore. Compulsive disorder can burn it with two forks
4
Garbage skin will burst the spray. Watch out。
5
That's all there is. It's better to bake the whole thing。
6
It's only half as good as a squirt, so hold it with gloves. Be careful not to put gloves too close to fire。
7
I can't even flatter myself with the taste of roasted veggies。
8
It's cooked in the open fire, and I'm lazy, and I'm in the microwave. The one with the oven can bake it in the oven, and with a chopstick, it's ripe。
9
When you get those piles, you process tomatoes. Draw a cross on the low end of the ripe tomatoes。
10
Crucified tomatoes put in boiling water and boiled them for three or four seconds。
11
The tomatoes are in cold water right now, a little bubble and skin。
12
Skinned tomatoes are scraped into tomatoes. If you don't want any trouble, you can buy tomato chips from the supermarket, no ketchup with water, no tomato sauce。
13
The other tomato cut down, and the garlic cut into garlic, and the onion cut into little bits of tin, as little as possible. Put them in containers that can mix。
14
The seagulls remove the burnt skin and cut half open, so that the fresh water will flow out。
15
Zilong Zeng Ding, small。
16
Cheese to the skin, to T。
17
The eggplant splits and lets the juice out (no, no, no, no. Scratch along the line。
18
Scratch it all along. The eggplant is soft, so it can only be cut with its hand, not made of mud with a machine。19
I'm on my nails. Actually, the well-coated skin is roasted crumbs everywhere. Go cut the peppers and join the family。
20
All the dishes are mixed。
21
Salt. Let's try it。
22
Add vegetable oil as you like, a little more, the sauce is wet。
23
It's normal for a product to look a little thin because of the juice, especially eggplant juice, and the oil. Put the eggplant sauce on a lid or a shampoo, put it in the freezer, and when you eat it, you'll find the juice is stuck and wet with bread. You have to freeze the fridge。Russian eggplant sauce Make Tips
One garlic can be added or not. 2 All dishes cut as little as possible except for eggplants, which will allow for better integration. 3 Without the smell of smoke, they can either be cooked directly from the oven, or from the microwave, or they can be fertilized, remember to release the juice, and the eggplant and pepper must go to the skin. Please eat without additives and with raw materials。