japanese-style eggplant entree - absorbent paper

by:Demi     2019-09-16
japanese-style eggplant entree  -  absorbent paper
Dear SOS: The Royal Garden on Sunset Avenue Los Angeles offers delicious eggplant.
Can you get the recipe? D. L. O. Dear D. L. O. : Very happy.
Nasu Soboro is one of the 31 most popular dishes in the restaurant
History of Los Angeles. This Japanese-
Eggplant can serve as a main course for lunch or dinner, as a simple summer meal.
The toppings mixture can also be used with pumpkins, tomatoes, or cucumbers.
Eggplant with chicken sauce (Nasu Soboro)Oil for deep-frying2 (8-inch)
Regular eggplant, cut into two and a half pounds of lengthwise1 ground chicken1/month Cup sake1/Chun soy milk saue3 sugar1 chicken broth1 1/2 teaspoon potato water4 starch1 1/2 teaspoon environmental protection peasBring oil medium temperature (
340 degrees fried thermometer)
Medium heat.
Cut the eggplant in half vertically and make 1-
1-inch crack
An inch interval on the surface of eggplant.
Slide half of the eggplant into the oil and fry as much as possible along the side of the skin, not crowded.
Half of the eggplant after 3 minutes, cook on the other side for about 1 minute until soft.
Pierce the skin with skewers for testing.
Put the eggplant half on the shelf or on the absorbent paper and cut itside down.
Place in the microwave and microwave for 1 minute.
Add chicken, sake, soy sauce, sugar and broth to the pan. Bring to boil.
Reduce heat and sim on media-
High temperature, stir violently with long chopsticks until the chicken is ready for about 5 minutes.
Mix potato starch with water in a small bowl.
Add to the chicken mixture for cooking, stir until the mixture is boiling and smooth and shiny for about 1 minute.
Put the hot eggplant half on the platter and spread out the cut side with the chicken toppings.
Decorate the center with a spoonful of green beans. Serve hot.
4 copies.
Dear SOS: I don't want to be a pest, but I beg you to send me a recipe for peach Ping.
It was launched a few years ago and is now in the season when peaches are available. --
Barbara: There's no need to defend.
We're on your side.
Peaches are delicious as ingredients.
Cobbler, purr, slum, Panda and roly polys are regional variants of ping.
10 to 12 cups of peaches, 1/2 cups of butter or 1/2 cups of brown sugar, packed2 teaspoon grated lemon peel2 egg 2 cup granulated sugar 1/2 cup boiling water 2 teaspoon vanilla2 Cup sieved flour1 teaspoon baked powder cream orAn inch baking tray.
Decorate the peach with butter, then sprinkle with brown sugar and lemon peel.
Beat the eggs into light colors.
Gradually add sugar and stir well.
Stir with boiling water and vanilla.
Sift flour, baking powder and salt together.
Add the egg mixture and stir well.
Pour the batter on the peach
Bake at a temperature of 375 degrees 55 to 60 minutes, or until touched, the shell is slightly brown and stiff.
Heat with ice cream or whipped cream.
10 to 12 copies.
Dear SOS: I just love the spinach souffle served at Gulliver restaurant in the La Marina. --
GAILDear Gail: So have readers who have been asking for recipes since 1974.
In fact, it is a creamy spinach with fluffy souffle. like texture.
GULLIVER's cream SPINACH2 (10-ounce)
Pack frozen leaf Spurs 3 slices of bacon1 small onion3 tbsp flour1 1/4 cup milk1 teaspoon salt1/2 teaspoon of coarse ground black pepper unfreeze spinach and then completely
Ground the bacon and onions and place them in the pan.
Stir-fry bacon and onion until the bacon is cooked.
Stir with flour to smooth the paste.
Add milk gradually.
Cook in low heat for 10 minutes until thick.
Add salt and pepper.
Grind the spinach with a creamy sauce.
6 copies.
Dear SOS: The nut bread muffins of Clermont glriswald are very nice and very damp.
I appreciate this recipe. --J. S. Dear J. S. You got it.
The muffin is rich in wheat flour, gluten cereals, raisins and pineapples and is a healthy breakfast for all ages.
Griswold's BRAN muff1/4 cups of butter or margarine 6 tablespoons brown sugar, packed1 cup of granulated sugar 6 tablespoons honey 1 tablespoon water 1/2 cups
Wheat flour 1/2 cup plus 2 tablespoons cake flour 1 teaspoon salt1/2 Teaspoon baking soda1/2 teaspoon ground cinnamon 1/2 cup raisins 2 eggs 1/4 cup oil 1
Drain the broken pineapple Cup, 1/2 cup of cream butter until fluffy, and gradually add brown sugar and 6 tablespoons of sugar.
Add 2 tablespoons of honey and water and stir until fluffy.
Apply 18 to 20 large muffin cups evenly with a mixture. Combine whole-
Flour and cake powder with 10 tablespoons of sugar, salt, baking soda and cinnamon left. Add raisins.
Add the eggs and mix the remaining 1/4 cups of honey, oil and pineapple.
Stir the gluten and buttermilk evenly until the batter is just mixed.
Fill 3/4 full coated pine pan.
Bake at 400 degrees in 18 to 20 minutes.
Immediately remove the muffin from the pan by upside down on the shelf.
Make 18 or 20 muffins.
Note: honey glaze can be reduced if needed.
Dear SOS: I don't know how the recipe for crab burrito I got from your newspaper was destroyed, but if you still have it, would you please send it to me? I have out-of-
Guests who like this dish. --
CYNTHIADear SOS: Strange things did happen, so here's a nice introduction to the recipe again.
You don't specify which crab enchilada recipe you have lost, so we are replacing it with the recipe from our very favorite chain of Los Angeles arcaplko restaurants.
Akapura crab enchiladas 6 tortillas oil or lard1 1/2 cup crab 6 tbsp chopped Italian meat sauce, chopped Jack cheese, cream pan, black olives
Place 1/4 cups of crab meat in the center of each tortillas and sprinkle with 1 tablespoon of onion.
Put a little salsa dance on it.
Roll up the pepper and place it in a shallow baking tray and sew it under.
Cover with the remaining salsa dance package.
Sprinkle cheese.
Bake for about 10 minutes at 400 degrees or until the hot cheese melts.
Served with sour cream sauce and olive, avocado and tomato slices.
Make 6 rolls.
Chili sauce 2 dozen chili sauce 2 jalapeno, 1/2 cup chopped onion 2 tablespoons chopped coriander 1 clove garlic 1 teaspoon salt 2 tortillas remove the paper skin from the chili sauce,
Discharge half of the liquid.
Stir in a blender until smooth.
At the same time, heat 1/4 cups of oil in a pan.
Add peppers and onions and cook until tender and not yellow.
Add salt mashed coriander and garlic. Cook 5 minutes. Add tomatillos.
Put the tortillas in the oil, add a little water into the mixer and stir until smooth.
Add sauce and cook for 5 minutes.
Sour cream cooker 1/4 teaspoon chopped garlic1/2 teaspoon salt 1 cup sour cream 2 tbsp chopped onion 2 tbsp chopped coriander sugar garlic salt.
Mix sour cream, onions, coriander and sugar together. Stir gently.
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