French Blue Ribbon
By VicentaLakin
The dish is a book written by the French Academy of Blue Ribbon Cooking, from which the habits and characteristics of Western foods are learned, and the taste of the so-called real Western meal, especially by making it themselves. I try to be faithful to my original writings, to extract materials from Westerners, such as eggplants, cheese, butter, etc., and to replace them with onions, which is also permitted by the book. Of course, the American market sells essentially Western materials, so organizational material is not difficult. Owing to the small number of family members, the use of primary materials has been reduced as appropriate。
Recipe Recommendations
- big eggplant of 2
- olive oil appropriate amount
- big tomato one
- the mozzarella 75 grams
- 䓤 75 grams
- cheese 75 grams
- basil 1 tsp
- tomato 200 grams
- onion 1/2
- garlic 2-3 sheet
- thyme 1 tsp
- bay leaf 1 tsp
- parsley 1 tsp
- sea salt appropriate amount
- refined salt appropriate amount
- pepper 1/2 tsp of
- chili powder 1/2 tsp of
- sour and salty
- roast
- several hours
- senior
Steps for French Blue Ribbon
1
Half-sectioned eggplants, three and a half pieces of eggplant with a knife on the face of the eggplant scrotum, with a rough net of about 5 to 10 mm deep and a half of eggplant to be replaced
2
A little salt on the surface and a layer of olive oil
3
(A) PLACING SEA SALT WITH A LARGE DISH, LAYING IT ON THE FLOOR, PUTTING THE EGGPLANT ON THE SALT AND THEN ROASTING IT IN A PREHEATED OVEN FOR 25 MINUTES, 200°C (392°F - 400°C)
4
This is when hands are released to tear tomatoes and tomatoes, and six knives are gently drawn on the surface of the tomatoes, like a rice font, and then the skin is burned in the open water for a moment, and the skin can be easily torn off, with the tomatoes cut in half, go to the nuclei and cut out the tanning
5
Cutting the onions, making a pot, putting 1+1/2 spoons of olive oil, and pouring them into the onions
6
Put some ketchup on the table, get some fire
7
I'm going to have to get a centipede, a lunar and paste
8
(a) Firing until the moisture is almost entirely evaporated into a paste, with 1/2 small spoons of salt, 1/4 small spoons of pepper powder, 1/2 small spoons of pepper powder and 1 small spoon of acre, evenly distributed
9
(b) Cut half of the eggplant left behind into thin slices and make a pan with a pan of olive oil that evens half a circle of eggplant
10
Take out the roasted eggplant
11
(a) Dig the bag in it with a spoon or a large spoon, about a centimeter deep, never go through it and cut it off
12
Open the pot, pour the eggplant bag and the fried ketchup into the pot, add salt 1/2 spoons, pepper 1/2 spoons, pepper 1/2 spoons, sugar 1/2 spoons and cheese 1/2s into the pot, smooth it down
13
It's a good idea to fill the eggplant with cougar ketchup
14
The emissions of the ketchup sliced together with the fried eggplant slices were placed on the platinum, with cheese on the face, back on the grill, and then in the preheated oven, 200 °C (392°F - 400 degrees) for about 20 minutes, baked and put on the discs, and some of the austral Parsleys were dropped on the surface。French Blue Ribbon Make Tips
1. Herb seasonings can be chosen according to your preferences;
2. The original recipe uses red onions, and it is also stated that onions can be replaced.
3. The original text does not mention sugar, but when I mixed and stir-fried melon sacs and ketchup, I added a proper amount of sugar to season it, and I felt that the taste would be better.
2. The original recipe uses red onions, and it is also stated that onions can be replaced.
3. The original text does not mention sugar, but when I mixed and stir-fried melon sacs and ketchup, I added a proper amount of sugar to season it, and I felt that the taste would be better.