Article introduction

Everybody knows the practice of aubergine has a lot of kinds, general our homely practice is: Mix, fry, stew, burn, evaporateA pulls love Shanghai to be the same as a city

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, no matter be the sort of practice,be flavour delicious, get everybody’s jubilation. Aubergine compares oil absorption when do, mix so the flesh a cooking is special delicate, taste not fat still, a aubergine carbonado is done to be able to let those who leave person appetite is big in burning hot summer, say the way of carbonado of garlic sweet aubergine now.

The practice of the daily life of a family of carbonado of garlic sweet aubergine

  Feed capable person:

Aubergine, pork, garlic

The practice of the daily life of a family of carbonado of garlic sweet aubergine

The measure that make:

1. advocate makings aubergine, make an appointment with 250g, dissect. Dissect of 500g of pork lean lean, add a few to be born smoke often smoke bloat a little while. (fat cuts as it happens of scamper oil residue to be used fry green vegetables) . Ginger cuts into shreds 2 pieces, garlic one whole took the last stage that cut garlic completely, dry chili 2, chinese prickly ash. (top left corner is the deepfry with good blast) .

2. aubergine leaves oily boiler, fry with medium baking temperature soft, by piece reserve. (aubergine too oil absorption, with sparge oil gush alls over eggplant the appearance will be good fry very1000 beautiful community of Shanghai

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Much, the amount that also reduces the oil in dish) . Oil is put in boiler, issue Jiang Si, 1/3 garlic powder and Chinese prickly ash, explode the next good bloating cutlet after giving sweet smell, break up fry. The flesh eight aubergine is joined when maturing, free captive animals is smoked and often smoke break up fry.

The practice of the daily life of a family of carbonado of garlic sweet aubergine

Be born here smoke put a drop more a little, carry delicacy, replace salt, provide a bit moisture content, burn the flavour that come out one class marvellous ~ breaks up the 2/3 garlic last stage that leave and chili are joined after frying chromatically, fry divide evenlySh1f of Shanghai Long Feng forum

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1-2 of stew of rear cover cap minute. garlic stew ripe, if like aubergine soft a few soddener much boil in a covered pot over a slow fire one small conference, stew is over to break up to be able to give boiler again.

Small stick person

1, garlic must many somes, had jumped over more more, aubergine and garlic are to match absolutely!

2, pork must be fine, I had tried cutlet / fleshy piece / fleshy foam, the taste that makes is complete shredded meat of be not a patch on is burned

3, need not put Chinese prickly ash, but flavour will be a few poorer, the Chinese prickly ash that use blueness tastes best

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4, 2 chili are burned coming out do not have any piquancy, like hot can add more hotForum of baby of new Shanghai noble

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Any of several hot spice plants

The nutrient value of aubergine:

The nutrition of aubergine, contain protein, adipose, carbohydrate, vitamin and calcium, phosphor, iron to wait for a variety of nutrition composition. Every 100 grams contain protein 2.3 grams, adipose 0.1 grams, carbohydrate 3.1 grams, calcic 22 milligram, phosphor 31 milligram, iron 0.4 milligram, carotene 0.04 milligram, sulfur amine element 0.03 milligram, riboflavin 0.04 milligram, nick is acerbity 0.5 milligram, ascorbic acidShanghai noble baby

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3 milligram. In addition, still contain safeguard 3. Fight anile aubergine to contain vitamin E, have prevent to bleed and fight anile function, often eat aubergine, can make level of the cholesterol in blood does not send heighten, have active sense to deferring human body consenescence.

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