Fish and cheese
By VicentaLakin
Fish scent, one of the main traditional tastes of Sichuan food. Vegetables produce the smell of fish from non-fish raw materials, which is called “fish fragrance”. There's no fish in the sauce, but it's made out of garlic, onions, dry peppers, sugar, vinegar, soy sauce and soy sauce. Fish and eggplants are salty, acid, sweet, spicy, fragrance and fresh, and are a very high-spirited meal。
Recipe Recommendations
- eggplant one
- garlic 2 cloves
- dried chili 2 capsules
- shallots 1 piece
- olive oil appropriate amount
- white sugar 1 scoop
- balsamic vinegar 2 tablespoons
- bean paste 3 scoops
- oyster sauce 1.5 spoon
- salt small amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Fish and cheese
1
the eggplant wash, cut into a 1 cm wide strip。
2
Sliced eggplants in salt water。
3
Garlic smash, dry pepper cut。
4
Onion blades are drawn with knives。
5
It's natural to curl up in the water. Such onions are better-looking。
6
Hot pots, more oil than usual, fried cheese。
7
It'll get softer。
8
It's under the oil pepper and onions. And three spoons of soybean caviar. If it's too dry, you can add a little hot water。
9
The eggplant flipper。
10
Add garlic。
11
Add a spoon of sugar。
12
One and a half spoons of pelican oil。
13
Two spoons of vinegar。
14
Pick up a pan and put onion on it。