Garlic mackerel
By VicentaLakin
Inflammation of the sun, which is also the season in which a large number of guacamole and vegetables are on the market, is a practice that is often no longer common in the home, and once in a while they eat the garlic and eggplants that they make, which are much better than they used to make, and then they come back to their homes, and they think they're better than restaurants。
Recipe Recommendations
- eggplant a
- millet spicy appropriate amount
- Litsea japonica appropriate amount
- garlic appropriate amount
- salt appropriate amount
- cold vinegar appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- white sugar appropriate amount
- MSG appropriate amount
- sesame oil appropriate amount
Steps for Garlic mackerel
1
Materials: eggplant ginger. Small Rice Hot. Garlic petals
2
The eggplant will be cut into a pan and steam in seven minutes
3
Cut the ingredients to shreds
4
When the steamed eggplant cools, squeeze the water out
5
Put it in the bowl and squeeze some water
6
And then squeeze it down
7
Put these sauces together and turn them into juice. I'm just a little bit more sauce, just a little bit of platinum. The rest is all about your taste, so jealous, remember to add a little fresh water at the end。
8
You can try to get a little salty with the juice, 'cause I like sour sweets with cheese
9
Then we'll have garlic, then ginger, and juice, and then rice
10
It's deliciousGarlic mackerel Make Tips
1. You must squeeze out the water from the eggplant; otherwise, it will release water on its own later and affect the texture.
2. Actually, garlic is best made into a paste. I was too lazy to do that and just chopped it into minced garlic, but the paste would have absorbed the flavor better.