Fish and cheese
By VicentaLakin
Recipe Recommendations
- eggplant 200g
- minced meat 100g
- green onion 10g
- ginger 10g
- salt 1/2 teaspoon
- cooking wine 1 teaspoon
- soup 100ml
- chili oil 1 teaspoon
- Spanish olive oil 2 tablespoons
- soy sauce 1 teaspoon
- vinegar 1 teaspoon
- chicken essence 1/2 teaspoon
- fish-flavored
- burn
- ten minutes
- simple
Steps for Fish and cheese
1
1. the eggplant is cut into a thin strip of 4 cm long and 1.5 cm wide and dries with salt water。2
2. Burn hot frying pans, put in olive oil, burned to the age of six, burned in eggplant strips for about one minute to the point of ripening, and leached the oil。3
3. Add meat to colour in the original pot, with onion flowers, ginger paste, pepper oil, and then boiled into chicken, wine, soy sauce and vinegar, and add cheese and soup (or fresh water) to the soak。4
Finally, it is moved to a hot pot。Fish and cheese Make Tips
The eggplants in this Fish-fragrant Eggplant Casserole taste best after being deep-fried. Do not consider using olive oil for deep-frying to be wasteful; since olive oil is very stable at high temperatures, it can be reused 3 to 4 times. It only needs to be properly strained after each use, making it very suitable as a frying oil for Chinese cuisine.