A hand tore fish and cheese
By VicentaLakin
Cheese is the most common method, but it tastes bad when it's less oiled. The oil is too much to taste, but too much fat is not healthy for the body. It's the best way to cook eggplant in this time. The good food method, the reason for removing the vegetables themselves, is more of a recipe and processing technique, which, in plain white, is the work of cookers. There's a little trick in the eggplant, and the eggplant is placed directly in the cage, and the juice from the eggplant is leaking into the pot, and the eggplant doesn't taste bitter. The taste is soft when the eggplant evaporates to the point where chopsticks are easy to penetrate and not soft. Juicy, glucose can be obscurous, fresh and greasy with garlic。
Recipe Recommendations
- long eggplant 300g
- oil 40g
- refined salt appropriate amount
- pepper appropriate amount
- coriander 2 trees
- scallion appropriate amount
- garlic 1 large paragraph
- soy sauce 4 teaspoon
- white sugar 1 teaspoon
- balsamic vinegar 2 teaspoons
- red pepper appropriate amount
Steps for A hand tore fish and cheese
1
Cheese wash, Paprika slash, onions cut long, garlic cut。
2
Cut off the eggplant and cut it out of the middle。
3
Sliced eggplant codes are placed in the cage box, and the fire evaporates for about five minutes, to the point where they easily penetrate the back end with chopsticks。
4
Pumping, sugar, salt and vinegar to sour sauce。
5
The eggplant was dried out and torn to pieces。
6
Scratch the fragrance, and garlic on the fragrance。
7
Oil is pouring into the frying pan, and it's pouring into chili peppers, peppers, onions and little fire。
8
Pick up peppers, onions, red peppers, and put the hot oil on garlic while it's hot and it smells。
9
I'm gonna pour in a nice, sour sauce, and I'm gonna mix it up。