Fish and cheese
By VicentaLakin
It's the first time I've tried to make a fish eggplant, and there's a natural sense of fear for making an eggplant, not because it's bad, not because I don't like eggplant, but because I'm not sure it's good, or at best if it's fertilized, or if it's stewed with beans, I don't dare try anything else. The other day my guy said he wanted to eat eggplant. What would I do? He said, "You're smart, you can't make eggplant. Who's to believe?" Listen to him like this, think about it, try to do it, without a first attempt, how to succeed. I went to the supermarket to buy four eggplants, and I started doing them yesterday afternoon, cut the vegetables, rations, sauce, fried fried, and made a pot of my own
Recipe Recommendations
- long eggplant 4 pieces
- pepper of 4
- corn oil appropriate amount
- salt appropriate amount
- balsamic vinegar 3 scoops
- white sugar 2 tablespoons
- Weijixian soy sauce 2 tablespoons
- soy sauce
- pepper a little
- sauce 1 scoop
- chopped green onion appropriate amount
- minced garlic appropriate amount
- ginger appropriate amount
- Homemade chopped pepper 1 scoop
- Pi County bean paste 1 scoop
- corn starch appropriate amount
- qingshui appropriate amount
- hot and sour
- burn
- half an hour
- ordinary
Steps for Fish and cheese
1
Prepare raw materials
2
(b) Scrubbing of eggplant
3
(b) Add a small amount of salt to the basin for 10 minutes
4
(b) Add a small amount of salt to the basin for 10 minutes
5
(a) Precious pepper wash and clean rollers
6
Preparation of ingredients, ginger-cleaning, skin-scattering, garlic-skin-scattering, white-washing, and small bowls with bean petals and peppers
7
(b) Another bowl, with raw, old, fragrance, sugar, corn starch, fresh water, sauce, half of the onion of garlic, mixed into bowl juice
8
(b) Another bowl, with raw, old, fragrance, sugar, corn starch, fresh water, sauce, half of the onion of garlic, mixed into bowl juice
9
(b) The eggplant extracts dry water with some dry starch mix
10
(a) The filling of a suitable quantity of oil, burning of 7 or 80% heat, dropping of the eggplant into a blast, softening of the eggplant, extraction of the controlled oil, (when salvaged, the excess oil can be controlled by pressing the eggplant with a pot shovel)
11
(b) Leave a small amount of base oil in the pot, and a small fire shall be put into the ginger and paste, and in the bean petals and peppers shall be made red oil
12
It's hot
13
I'll put the fried eggplant in
14
(b) The pouring of pre-set juice
15
A little juice
16
It'll be in the bowl