♪ Four seasons of beans and eggplant ♪
By VicentaLakin
This has been the case in the private sector. You eat eggplant? The eggplant tastes the best before and after the fall. Are you steamed or fired? The young editor likes to fry with four seasons of beans, soft eggplants, fresh bean bean bean horns, full of mouths, more popular than big fish meat, less than five minutes at the table and more rice。
Recipe Recommendations
- Solanum japonica 2 pieces
- green beans 200 grams
- pork belly 100 grams
- red pepper half a
- garlic 2 cloves
- salt appropriate amount
- oil appropriate amount
- soy sauce appropriate amount
Steps for ♪ Four seasons of beans and eggplant ♪
1
Prepare the food and clean it up
2
The four-season beans, the two of their heads, and then they're made into little bits, with a proper amount of bouquets cut into strips, peppers, garlic slices。
3
The eggplant goes to T. Sliced into little strips about four season beans。
4
The boiler, the proper amount of oil, the garlic and the delicious sauce
5
Then you put it in four season beans, and then you add one salt, and it's smoother and greener. Colour
6
And then you pour them in, and then you put them in a little bit of vinegar, so they're softer and more delicious。
7
Finally, the soup is collected, the peppers are plattered, and the pans are ready. Every time I do this, it tastes like dinner。♪ Four seasons of beans and eggplant ♪ Make Tips
The bean bands are torn and taste better. It's better in the south, it's better in the skin, it's better in the north, and it's not good in the north, it's a little thick, it's less watery and it's a little dry. Cheese and vinegar are good, and rice is especially good. I always put a little eggplant on my face, and I never change the big fish. It's perfect for the autumn。