Soy cheese

By VicentaLakin

Soy cheese
The regular consumption of eggplants helps to combat hypertension, coronary heart disease, arteryclerosis and haemorrhagic purple. The eggplant is a good thing, but it's too much oil, and today it's made of soy sauce and eggplant. It's a little bit of water, and it's so soft, it's not boring, and you can't cook it for dinner。

Recipe Recommendations

  • eggplant of 3
  • green pepper one
  • olive oil appropriate amount
  • soy sauce appropriate amount
  • Pi County bean paste appropriate amount
  • salt appropriate amount
  • garlic head appropriate amount

Steps for Soy cheese

  • Make Soy cheese step 0
    1
    Food ready。
  • Make Soy cheese step 1
    2
    2. Pepper washes the seeds, garlic flattens the skin slices with a knife, eggplant washes the Titches。
  • Make Soy cheese step 2
    3
    3. The water in the pot is burned open, and the eggplant to the eggplant turns to color。
  • Make Soy cheese step 3
    4
    4. Pour the eggplant water, heat it in the pan and blow it down with garlic。
  • Make Soy cheese step 4
    5
    Five down the eggplant。
  • Make Soy cheese step 5
    6
    6 and go down to chili。
  • Make Soy cheese step 6
    7
    7. Plus appropriate biomass。
  • Make Soy cheese step 7
    8
    8. Add a spoon of soybean bean sauce, which is evenly fried, and during the course of which a small amount of water is flown until the eggplant becomes soft。
  • Make Soy cheese step 8
    9
    Let's eat

    • Soy cheese Make Tips

    Why blanch eggplants? After blanching, eggplants become softer, reducing stir-frying time. Additionally, having absorbed enough water, they won't soak up as much oil.

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