Cheese
By VicentaLakin
One of the cuisines of many years ago, which was difficult to make, was to make more frozen to the fridge. The finished product is sour and hot, especially the eggplants that just burst out of the pot, which are soft outside, covered in a spicy spicy spicy sauce outside when the eggplant is ready。
Recipe Recommendations
- eggplant one
- tomatoes one
- green pepper 1 piece
- salt appropriate amount
- spiced powder appropriate amount
- flour appropriate amount
- soy sauce appropriate amount
- water appropriate amount
- hot and sour
- fried
- half an hour
- ordinary
Steps for Cheese
1
The eggplant is washed out of the skin, cut in the rear slice and cut into a roller blade, and can also be cut into a thick thumb for snacks。
2
The ratio of flour to eggplant is approximately 1:2, and the flour is mixed with five fragrances and salt, starting with water。
3
The thinness of the paste is similar to that of the frozen yogurt, which can't hold. The extra paste will drop down when the eggplant is covered, but it will not be seen, as it is。
4
The hot oil in the pot, 60% of the heat starts to explode, the little fire goes slowly, the eggplant goes in and stays still, waits for condensation and turns, and then slowly blows to the gold and yellow. It can blow up more at once and freeze to the fridge。
5
I cut it right into the plate, taking advantage of the emptiness of the eggplant, the peppers, the tomatoes. Scratch the spare。
6
This is for snacks. The shell is so thin that it can eat directly, or put pepper salt or spicy powder on it。
7
A map of the product
8
The boiler leaves a bottom oil, the garlic smells, and then pours into the peppers, suggesting a hot pepper, then pours into the tomatoes, with some water, about an egg yellow amount. Add salt, raw smoke, five fragrances, if the fried eggplant tastes heavy, then it's good to have some, and it's based on the individual human taste. When the tomatoes get softer, they pour into the fried eggplant, and one eggplant can blow up a lot, and it won't run out in one time。
9
The eggplant shell is not soft, it's thin, but it's covered with an acid spicy sauce. Eat。Cheese Make Tips
It is better to choose the eggplant than the round one, which has a lot of water and can't make it out of the pot. The lessons of a few years ago, the blood tears, the bubbles. One eggplant can cook at least two dishes, and I've been so busy this time I've been blowing up a lot of refrigerators that I'd like to take it out, so the eggplant can go soft. The last thing you want to eat is eggplant. If you want soft, you can get a little fire, you can get a little eggplant out of the fridge, and then the eggplant shell will absorb a full of sour sauce and infiltrate into it. Whether it's pasta or a taste of its own, it's good to be good. Anything you don't understand can leave me a message。