Garlic pasta and mashed cheese
By VicentaLakin
Cheese is a cheap but nutritious food, and I always love to eat it, whether it's fresh, it's steamed or it's fish. In a variety of cheeses, I prefer "buried eggplant" so that the red eggplants are rotten and soft, smelled with garlic, filled in a bowl, covered in rice and mixed with rice, which is indescribable. Maybe it took root in the world of taste buds because they used to eat when they were young. It's usually more expensive to burn eggplants, because they're better when they're fried, and I'm often less than oil when I cook them, and it's trouble and it's not waste, because there's less fried food in the summer, and of course it's a different thing to do when it comes to dinners. The eggplants can burn softly without oil
Recipe Recommendations
- eggplant a
- minced meat appropriate amount
- green and red pepper 2 used for each
- garlic cloves of 5
- chives 1 piece
- Very fresh. 1.5 spoon
- Black Bean Sauce 1/2 spoon
- white sugar 1 teaspoon
- chicken essence a little
- water starch a little
- slightly spicy
- burn
- ten minutes
- ordinary
Steps for Garlic pasta and mashed cheese
1
Raw materials: meat, eggplant, peppers, garlic。
2
The pepper wash is cut down and the garlic is cut to death。
3
The eggplant is washed into a roller blade, which is immersed for a moment with water and placed in the boiling water。
4
It's so soft。
5
The boiler burns the right amount of oil, drops the meat in the cortex and turns the color。
6
A spoonful of very fresh sauce (smoking) is transferred to the top of the meat。
7
Put the peppers in and fry them。
8
Pour in the boiled eggplant。
9
I don't know. It's a lot less than when it comes to cooking
10
One second of a spoonful of bean spicy sauce is even。
11
Add a proper amount of soup or water, which shall be roughly equal to the eggplant。
12
Cover the lid, boil the eggplant in the middle of the fire, and get less soup。
13
It goes down to garlic, goes to sugar, is even, and then goes to a proper amount of starch. (into water starch on a tick)
14
Just put a few chickens in the ground before you get out。Garlic pasta and mashed cheese Make Tips
Poetic Words:
1: For the minced meat, I chose pork belly, because it contains some fat. This makes the minced meat more fragrant, and the cooked eggplant will be softer.
2: When thickening the sauce with a starch slurry, add it in portions. Stir well after each addition, then slowly add more according to the desired thickness.
3: For a thin glaze, prepare a thinner starch slurry—that is, use less starch and more water. If the starch slurry is too thick, the glaze won't be thin, and the dish will become dry without any flowing sauce.
4: Since both light soy sauce and fermented bean paste are salty, no additional salt is needed.