Soybeans fried oil
By VicentaLakin
What's left of half the oil? What's best to see the eggplant in the fridge? But what's it gonna do? You're gonna fry it with oil before it's made, make it thinner; think it tastes better with chili, but don't you think it's going to make my tars soft again if you add hot peppers and so much water in the eggplant? Ha ha! I thought of it. With bean petal sauce, it not only makes the bar taste, but also keeps it fragile. And with this bean petal, it's a lot more colorful. The eggplant is very oil-sucking. What do you think? Tell a little trickle-up: pick up the water from the eggplant with salt in advance, then put it in an oil-free pan, so that only the usual amount of oil can be used for the final frying. I'm sure you haven't eaten it. Come and taste it。
Recipe Recommendations
- eggplant 1 piece
- fritters half a
- green pepper of 2
- chili appropriate amount
- bean paste appropriate amount
- garlic appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Soybeans fried oil
1
Cut the eggplant into a rolling block and put it in the bowl with a proper amount of salt to pick it up
2
Preparation of other materials
3
(b) Placing dried eggplants with small fire in the pot
4
(b) Discoloration of the eggplant cortex and release of the microfacing layer into the disk
5
(b) Hot pots, with appropriate amounts of oil, and a frying of the oil bars in the cut-off section, which will release the well-fried oil layer into the bowl
6
It's a good idea to use the rest of the oil to make garlic fragrance smell
7
I'm going to have to go to the eggplant
8
We're going to have to go down to the chili and get fired
9
It's not like I'm going to have to do it with the soy sauce
10
Added to the oil bars and continue to boil, so that the soybean bean bean sauce is evenly covered in each of the ingredients
11
Layer in。