Four seasons of beans and cheese
By VicentaLakin
It's nice to have a soft eggplant and a soft four-season bean, and a soft four-season bean can make an eggplant that eats less oil, and I put a spoon of pepper on it, and it tastes more delicious and very good。
Recipe Recommendations
- green beans 100 grams
- eggplant of 5
- soy sauce 1 scoop
- salt appropriate amount
- chopped pepper 1 teaspoon
- oil appropriate amount
- garlic 2 cloves
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Four seasons of beans and cheese
1
Four seasons of beans are taken off and their bands cleaned, and a little bit is chosen。
2
The eggplants are cleaned at the end of the head and all four are then cut into small sections。
3
The eggplant cut in small lengths is made for 15 minutes with a small amount of salt, and is made softly with salt。
4
In the pot, the proper amount of oil is poured into the salted eggplant and the eggplant is made soft。
5
In the pot, a proper amount of oil is put in the specter of the four-season soy sauce。
6
And until the bean's skin is wrinkled from the four seasons, beware of the fire, which shall not be too big, or it shall fail。
7
A little bit of oil pours into the pot, and the smell of garlic comes out and a little spoon of pepper is added。
8
I'll put four season beans and eggplant in the fire。
9
It's a little salty when it's boiled。
10
It's a common diet, simple practice, and it's done with four seasoned soybeans。Four seasons of beans and cheese Make Tips
Four seasons of beans should be cooked for a long and short time to ensure that the four seasons are ripe for poisoning。