The lantern eggplant
By VicentaLakin
A chef, irrespective of his colour, is, in a sense, a re-created artist who takes the usual foods to the heart and achieves the best. The traditional tomato-burning eggplant, the natural material, the sweet taste of tomato acid, and the odour of eggplant soy, is an example of complementarity. But eggplants are especially oil-sorting, and traditional frying practices allow humans to consume too much oil and are less healthy than improved fumigation practices. With the greasy eggplants removed, the acid from the tomatoes, the fragrances, the smoothness of the crystals, and the platters were sold to each other。
Recipe Recommendations
Steps for The lantern eggplant
1
cheese slices, about 4-5 cm length, with two toothpicks on the side of the eggplant section (which will not break). then cut six pieces into a group。2
Wash the tomatoes and cut them down。3
And put a thin starch on the cracks of the eggplant。4
Put tomatoes in the cracks。5
The eggplant box is placed on the porcelain plate, which adjusts to the normal vapour pattern of 100 degrees and 8 minutes。6
Oil in the pot, garlic paste in the heat, ketchup in the ketchup, salt and sugar, boil and turn off the fire。7
Just pour the boiled soup on the eggplant。