Cheesefish
By VicentaLakin
Coats are fishy and tastes so fresh that they eat a few veggies a week, and they have become a diet of light eaters who embrace light and low heat. So the way the vegan cooks, also opens the door to taste buds. Cheesefish, the next meal on an ordinary table, is the best of vegetarians. The eggplant itself tastes like meat, wraps eggs on the surface, not only to increase the smell of the eggplant, but also to reduce the absorption of the eggplant into the grease, both of a kind. It is important to note that every part of the eggplant must be covered with egg fluid when it is fried, and the pot must be hot enough at the beginning, otherwise the egg fluid will have problems with the sticky pot。
Recipe Recommendations
Steps for Cheesefish
1
Round eggplants go to the skin, cut the thick slices。2
Smash two eggs, put the eggplant in, and every eggplant should be covered in a flat egg fluid. Put it in the oil pan and make two golden faces with small fire. Smiling out into the deep disk。3
The pot is hot, it's oily, it's garlic. Jealousy, soy sauce for a moment. Put in a small amount of water, with a proper amount of salt, and a small spoon of sugar mixed into sauce。4
Put the sauce on the eggplant。5
The steam tank is adjusted to normal steam mode, 100 degrees and 8 minutes. Just take out the onion flowers and little peppers。