Sougarcake
By VicentaLakin
Butterfruit usually goes with yogurt for a milk shake, or with bread, cake, or with a fruit salad, or directly. These are good for all well-known butter nuts, but they're bad for meeting a tougher, not mature, butterfruit, which I used to eat directly, but I bought a couple of days ago that was strong enough to put in two or three days of a green stick in the house, thinking I'd have to eat in another way
Recipe Recommendations
- round eggplant one
- avocado one
- salad dressing appropriate amount
- salt 1 scoop
- black pepper a little
- flour 20g
- starch 10g
- eggs one
- salty and sweet
- fried
- half an hour
- ordinary
Steps for Sougarcake
1
Prepare a round eggplant and a butter。
2
The eggplant goes to the skin half-cut。
3
The shea is half-cut to remove the outer hard skin。
4
Cream cutters。
5
Add adequate salt。
6
A little black pepper platter to make it smelly。
7
The eggplants are cut in thick, and each is cut in the middle, but not in the end。
8
In the middle, pick up the butter。
9
Make pelts, a spoon of starch, a spoon of flour, an egg。
10
The water is mixed up in a thick, thin paste。
11
The eggplant is covered up。
12
A boiler of oil, a little bubble。
13
Put it in the slice and explode。
14
It's made of gold。
15
It's all blown up, and it's blowing up again, making its skin more corky。
16
The delicious cheesecake with salad sauce is finished。