Roast cheese

By VicentaLakin

Roast cheese
Five long vacations are just over. Did you get lazy cancer after vacation? Are you awake? I don't want to go to work. Three days doesn't feel enough, perhaps another three days may not satisfy the desire for a good holiday and an indefinite period of time, and the plan and list for lying on vacation has not been completed. For three days, you must eat and drink. The one who eats and drinks is the real picture of everyone on vacation. There must be plenty of spicy stimuli. How many people can now reject this temptation? One, two, three, four. It's still under food. How can you face up to the coming summer with a nice dress, a sexy hammock, and a stylish super short skirt that can only pass by itself? So today we're sharing a quick, simple, low-grubted, post-consumer handbread. The onion stings and the garlic spicy. It's much less greasy than fried eggplant; it's much healthier than barbecued eggplant. And if you love this light and good, and if you love this simple and pristine, and if you love this low calorie food, it's certainly a good choice。

Recipe Recommendations

  • eggplant 1 piece
  • garlic appropriate amount
  • vinegar appropriate amount
  • soy sauce appropriate amount
  • chives appropriate amount
  • red oil appropriate amount
  • pepper oil appropriate amount
  • salt appropriate amount
  • white sugar appropriate amount

Steps for Roast cheese

  • Make Roast cheese step 0
    1
    1. Preparation of raw materials in advance
  • Make Roast cheese step 1
    2
    2. Clean the eggplant, split it into two-to-drives, put it in the steam pan and then cool it
  • Make Roast cheese step 2
    3
    3. Burning the pot and pouring it into pepper oil
  • Make Roast cheese step 3
    4
    Tore the eggplant hand into strips, and put vinegar, soy sauce, red oil, garlic pepper oil, salt, white sugar on the eggplant so that it can be eaten with onions
  • Roast cheese Make Tips

    1. Vapoured eggplants extract additional moisture from 2. On garlic paste, it's made of garlic paste oil, which smells so good that it can be used not only for chilling veggies, but also for underneath. Eat