Fish and cheese
By VicentaLakin
The fish eggplant that was recommended today doesn't require too much oil, clean and rich, even soup. It's best to have a casserole, and it's hot to eat at the end, and it's good to eat at the table. Now you're always complaining about food being boring, it's cold, you try and put a few casseroles on the table, and it's all right。
Recipe Recommendations
- long eggplant 2 pieces
- pork stuffing 100 grams
- oil a little
- water half a bowl
- shredded chives a little
- salt 2 grams
- fish sauce 80 grams
- fish-flavored
- stewed
- ten minutes
- ordinary
Steps for Fish and cheese
1
Material ready: 2 long eggplants and 1 bowl of fat pork pie
2
(b) A eggplant section of 8 pieces, cut into a 5 cm long strip, magnified the basin, with a small amount of salt, blending, pickled for 10 minutes
3
(a) Grab a piece of eggplant, stow it a little hard, and cast out the black soup of the eggplant, and after that process the eggplant will not be oiled, ripe or black
4
20 grams of oil in the frying pan, not too much oil, just as the usual amount of a dish; and eggplant in the pot, with a fire and fire, with a light pressure of shovels from time to time, so that the eggplant is more evenly heated, and more soup is produced until there is a slight scratch on the face
5
(a) Laying the eggplant in the casserole
6
(b) Another boiler with less oil, while the oil is not warm, the meat drops into the pot, spreads quickly, and the particles of the meat are clear and not sticky
7
(b) Pour fish juice and pour half a bowl of water; do not want to be made of its own: rice vinegar, salt, sugar, white pepper powder, soy sauce, soybean chili sauce, garlic paste, a little starch; because of the individual ' s taste, it needs to be adapted
8
The fragrance of the fish is poured into the eggplant casserole, covered with a lid, a little onions for 10 minutes, and a little onion onions。
9
Fish and cheese, soft and spicy. It's dinnertimeFish and cheese Make Tips
1. A long eggplant has a softer taste than a round eggplant, and a root eggplant strip, which is both stylish and tasted; 2. This method can also be used to make a variety of fish cuisine, such as fish potato chips, fish abalone mushrooms, fish dollella, fish soybeans, etc。