Turkish cones
By VicentaLakin
It's warmer, fresh eggplants, green peppers on the market, and it's time to make my favorite cheese. The slices of the eggplant are cooked together with the ingredients, mixed with ketchup, frozen for a few more hours, and will be used when the eggplant tastes like enough sauce. The fragrance and sour sweetness of this dish can be both an appetizer and a wine snack。
Recipe Recommendations
- tender eggplant three
- green pepper two
- tomatoes A big one
- garlic 5-6 flap
- olive oil
- salt appropriate amount
- white sugar 1 scoop
- apple cider vinegar 1 scoop
- salad oil
- sweet and sour
- fried
- ten minutes
- simple
Steps for Turkish cones
1
The eggplants cut off the sides of the skin and sliced into pieces。
2
A spoon of salt salt is added to 10 minutes to extract moisture and dry the surface with kitchen paper。
3
Pepper goes after seeds and cuts。
4
Tomato peels and rubs it in mud。
5
Leave a cut of garlic and the rest of it。
6
Add olive oil and salad oil to the pot. After 7% of the oil is hot, the eggplant is blown to the yellow。
7
The tar's out。
8
I've been working on a lot of things。
9
The tar is extracted and poured into the eggplant。
10
With two spoons of olive oil. We'll add garlic paste after the oil heat。
11
Add tomato mashed. Salt, sugar, apple vinegar。
12
The fire is so thick。
13
Put the sauce in the eggplant。
14
When mixed, placed in a refrigerator for more than two hours to eat。Turkish cones Make Tips
The eggplants are selected with long eggplants and have no seed and taste. Like to eat spicy, you can add a chili to the fried food. If you don't like olive oil, you can replace it with salad。