Fish and cheese
By VicentaLakin
Fish-flavored food is one of the big scenes. Almost all raw materials can be used to make fish fragrances, and veggie foods are made of fish fragrance, which is so unique, so thick and so long that they can be heard, that is to say, after all. Back in the '70s, fish cheeses were on the restaurant menu。
Recipe Recommendations
- long eggplant of 2
- Chop peppers 2 tablespoons
- garlic 3 petals
- green onion 5g
- corn starch 1 scoop
- vinegar 1 scoop
- soy sauce 1 scoop
- sugar half a spoonful
- salt a little
- fish-flavored
- fried
- ten minutes
- simple
Steps for Fish and cheese
1
Dry-cleaned long eggplants, dryed the surface and cut it to 78 cm long strips, oiled the pot and burned it to the point where it matured, put it in the eggplant and blew it to the point where it became soft. Oil temperature determination: Put in chopsticks, large bubbles just pop up。
2
Take a clean bowl, evenly mix corn starch, sugar, raw, vinegar and water, and set aside fish juice。
3
Ten milligrams of oil are put in the pot, and they pour into shredded peppers, and two thirds of the garlic, and the little firecrackers make red oil。
4
The eggplants were blown into the pot and evened with fish juice. Fish juice contains starch, so you have to mix it evenly again before entering the pot。
5
Let's start a fire, and we'll even the eggplant. Eat garlic on the surface, and then spread the appropriate amount of onions. Fish eggplants can also be put in the meat and tasted more deliciously. The pork wash is purified into meat, the little fire is made white, and when it falls into the pot, the eggplants are blown up。Fish and cheese Make Tips
One, a cut eggplant is to be immersed in water because the eggplant is oxidized and darkened, and is to be fried after the asphalt is dried. It is not appropriate to maintain a temperature of 56 in the course of the sauce, which is too high and easy to make, if too dry, to add water. The sauce itself tastes salty and does not need additional salt, otherwise it will be heavy。