Tore the eggplant

Ever since I was a child, I love eggplants, which are always my dead spot, and every time they are taken, they don't publish a single blog. And this time, fortunately, it's beautiful and has a long face, and it's got the purple. It's hot, it's very simple, it's a summer appetizer, it's one of the highest-out-of-the-screen-screech broccoli in the summer, and it's very delicious. Friends love my blend. The key to the blend is the bowl. Today, for example, we're going to talk about the key points of the crumbs, how to make the crumbs, and if you're careful, you can make delicious crumbs. 1. Food is fresh and must be cleaned up; vessels and rinsed items should preferably be burned with open water. It is advisable that the blends be cut to an even size in order to absorb the blends in a sufficiently balanced manner. 3 The ratio of soy sauce and vinegar is 2:1, i.e. two spoons of soy sauce, one spoon of vinegar, which is pushed in such a way as to have fungicide. 4. Garlic is best pressed into mud with a garlic pressor, which is more obscurous than a knife cut off. It's got to add garlic. It's best to use homemade pepper oil, which smells so hot, and add a few drops of sesame oil, which tastes more fragrance. 6. If the food is more watered, it can be salted for a while before the water is poured out, so that the taste of the food becomes even more fragile. 7. Hotted foods must be cold and dried up in order to maintain a sense of fracking. 8. Foods, where appropriate, may be added to the aroma or onions in order to increase the flavor of the aroma。