Meat and cheese
By VicentaLakin
There was always a feeling that the eggplant was, in general, a bit thick, not a bit nuanced, and this time it was so sweet and juicy, because it was thick enough to hold the water until it broke, so many things always had its two sides, depending on whether we were right or not. Big eggplant meat is the best, eats a lot of meat, doesn't have to be too technical, so you unfrozen the salted meat, cut it with pepper and fill it with eggplant。
Recipe Recommendations
- big eggplant art. 1
- bacon
- carrot 1 segment
- onion 1/2
- red pepper art. 2
- green pepper art. 1
- chives 2 trees
- refined salt 1/3 teaspoon
- pepper 1/3 teaspoon
- white sugar 1/4 teaspoon
- cooking wine 1/2t of
- salty and fresh
- roast
- three-quarters of an hour
- ordinary
Steps for Meat and cheese
1
(b) The thawing of salted meat with water bubbles, which are tuned with a small spoon of refined salt, immersed for 20 minutes, extracting dry water and cutting it down
2
PUT EGGPLANT IN THE AIR FRYING PAN AND SET IT AT 400°F FOR 8-10 MINUTES UNTIL IT'S WARM
3
Carrot 1 section, onion 1/2, pepper 2 and pepper 1 and onion 2 have been cut to spare
4
And open fire and pour salted meat into oil
5
(b) Add red carrots, make red oil, put onions, peppers, peppers, whites and onions, and light a third of the salt, a third of the pepper powder, a quarter of the salt, a half of the wine, smoothing
6
When the eggplant is baked, the eggplant is sided with a lot of juice inside, and a portion of the bag has to be dug for meat and vegetable grains
7
Fill in fried meat and vegetables in the eggplants on both sides
8
Watch out for eggplants in the air frying pan
9
SET UP 400°F FOR ABOUT SEVEN MINUTES, AND IF YOU LIKE CHEESE, YOU CAN ALSO PUT SOME MASURIRA CHEESE ON IT, AND IF YOU DON'T LIKE IT, YOU DON'T HAVE TO。Meat and cheese Make Tips
First, salted meat may be replaced by meat or graft, but the meat and graft shall be salted; and second, friends who like cheese may roast Masurila cheese or Cedar cheese on the face of the second roast。