Cheese
By VicentaLakin
I don't know when I've liked eggplants, but I may have loved them at a very young age, but I don't really remember how good they are and how good they are in college. They cook a lot of them, and they have eggplants and eggplants, and so on, but most of them have in common a lot of oil, because eggplants suck so much oil, so it's not as healthy as we eat them. In the past, I used to use a small caliber and, because the bottom was round arc, there was often a heat imbalance when cooking in Chinese. This time, the newly introduced large-calibre luxurious pie was used, but it was not surprising that Chinese meals were so well served, especially when boiled with tungsten, that the sauce could be used in a very uniform way。
Recipe Recommendations
- eggplant 3 pieces
- meat emulsion 2 two
- cooking wine 2 tablespoons
- white sugar 2 tablespoons
- soy sauce 3 scoops
- soy sauce 1 scoop
- onion appropriate amount
- water appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Cheese
1
When the material is ready, clean the eggplant2
When the eggplant goes to head, the roller is back up3
There's a mixture of wine and salt in the meat4
If you don't stick the pot, you'll burn it with heat5
A small amount of oil poured into the pot to level the eggplant6
Let's pour in the spicy meat and make it white7
The meat that was cooked before it went down, and it went back to life8
After pouring into half a bowl of water, put on a pan and burn it for two minutesCheese Make Tips
The eggplants are good, but they have to be cooked so that they can not be eaten until they are cooked。