Avşa Adası Patlıcanı / Peynirli Patlıcan Tarifi / Türk Yemeği

Bu patlıcan mezesinin tadına doyamayacaksınız. Peynirli patlıcan avşa adasına özgü nefis yemek tarifi. Ana yemekleri yanına çok yakışan atıştırmalık tarifi. Ermeni böreği olarak yanlış anlatılan yüzde yüz peynirli patlıcan kızartması. Bu tarife bayılacaksınız akşam yemeklerinde birşeyler yudumlarkan vazgeçilmeziniz olacak.

MALZEMELER
patlıcan
peynir çeşitleri
maydanoz
dereotu
yumurta
mısır nişastası
çiçek yağı

#turkishfooods #eat #dinner #patlıcan #turkishfood #meze
It’s 3 o’clock at night. We’re going to make a great recipe with eggplant. We’re going to make Avşa Island cheese eggplant and then Arnavutköy fisherman’s salad. I cut a finger thick. and I start cutting the eggplants into one finger thick pieces. a full finger thickness.

I will watch a match from the Mexican professional league at 3 am. I’m on my own. I’m on my own. I’m reporting from a vampire’s recipe book. Do you see that I cut almost all the eggplants equally? What I want from you is to cut the eggplants into a finger thick.

The larger the eggplant, the more delicious it will be. In this recipe, you do not need to wash the eggplant and put it in water. Just salt it and let it wait its turn in the corner, salted. It’s 3 a.m. I’m reporting from a vampire’s recipe book. I’m alone today,

You can call me senior vampire Dracula. 150 grams of curd cheese, 50 grams of white cheese, hard white cheese. Let’s crush the white cheese with the help of a roof to give it flavor. Normally, they use kelle cheese, that is, they use mieliç cheese. But the beauty of this recipe is that

You can use all the hard cheeses at home. It can be Izmir tulum cheese, it can be old kashar. It can be curd like I did, it can be hard white cheese, look, after crushing it well, a handful of

Parsley. You can also use dill, which is dill. If you want, you can use both dill and parsley. It’s 3 o’clock in the morning. There is only parsley. I use parsley, but if there was dill, I would

Use both. Today, I’m in a good mood. Ships never sink. This time, the water has receded. I’m really in a good mood. There’s nothing more valuable than you in this life unless you’re going to show it to your King.

Remember that thoroughly. But after making it smaller. After chopping the parsley finely, add one egg and a total of 2 eggs to the second egg. Corn starch, one or two or three tablespoons, one teaspoon of red pepper powder, half. teaspoon of black pepper, now we will just mix it,

We opened the second channel, you know the dishes, appetizer recipes from you, we will buy a boat, we opened it for the boat, shout in the crowd that the King will take me, everyone except the King will laugh, we will use that technique,

This consistency. It should be exactly like this, neither too dry nor too solid. Our stuffing is ready. The eggplants are ready for 15 minutes. It is waiting for sweating. Can you see it well? The juices are dripping just as I wanted. You do not need to wash it in this recipe

And now we can go to the stove immediately . Let’s use the pan that we do not use all the time. It is important that it is wide. We will do it in a little bit of oil. This is

Where the bottom of the stove burns most powerfully. Look at the bottom of the stove, the heat of the stove is at the highest level. It is very important here that the eggplants have leaked. Do you see the eggplants’ water? It is still dripping water. Now

Let’s pour out the excess water. After pouring the excess water, we take the excess water from the eggplants and also take the salt on them. Pay attention here, make sure to remove the salt on it, otherwise it will be very salty.

After taking the water and salt, just heat it up. I’m waiting. Then, put the eggplants in. We’re just waiting for the bottom side of the eggplants to fry.

It’s important to do it in plenty of oil. This is the kitchen. We’re going to break it and throw it away. We’re going to relieve all our stress. We’re just waiting for the eggplants to fry. In six to seven minutes. Do you see the eggplants frying? I see that it’s cooked just like

That . You could put it on but we are making the original one. The trick here is, it is very hard and very runny, it flows slowly over the eggplant. Exactly like this, on all the eggplants.

Are you paying attention to what is happening here? I do not fill it too much. Just enough to cover it. After I let it get used to it, I turn it immediately. I turn it immediately. Be careful. Make sure it doesn’t spill or spill. Flip it immediately. Flip

It immediately. Turn it now. Let’s see how you take one of them. Koray, can I make this with something else? You can make it with zucchini and potatoes. People will be amazed by the potatoes. See, the trick here is, I don’t fill it too much. I just eyeball the top.

All you have to do is make an eye decision. This is the trick that is needed. It already finds its own way due to the heat and covers the top. Koray. For those who say they are afraid while turning it,

You can get it used like this. Look at your cheese, you can get it used like this. Do you see that it does not flow? The important detail is that I use boiled potatoes later and turn it.

Then turn it over. Here it is. It took 4-5 minutes to fry the back side. Let’s see how it happened. Do you see this? Is there a chance that it will be tasteless? Let’s put it in there right now.

How can we add excess oil? How does it look? It saves lives at home. Avşa island eggplant with cheese, Armenian pastry, etc. No, look, if it is Armenian or something, I will tell you. You know, they made a topic in the last MasterChef, calling it an Istanbul appetizer. However, it

Is an Armenian appetizer. Even there, they hesitate to say it. We are Turks, our past is so vast, so great and so successful that we do not need such little tricks. One of the chefs there said that you can’t pour olive oil on the heel, etc. People wrote in the comments

And I learned from there that olive oil is poured on the heel. Now let me make a plate like this for myself, even if I’m alone and I count the salad for myself. I always want a nice table. I want to use nice cutlery.

So let me tell you, you may laugh, but my girlfriend. At least when it happens or even if I get married, I would like my wife and girlfriend to walk around the house in high heels. It’s very hot, we signed a plate like a painting. Look, I

Know some people who can never be modest can be sharp to me, but friends, do not confront me, I am on your side. We eat, drink and have fun together. We are children of the people. You have been defeated by the truth,

We are not one of those who are rich from father and mother, we are always trying to do something in life, so don’t take me against you, I am not your enemy, I am speaking for a very short time, we are literally

Fighting against them within the system, within the YouTube system, we have never disrupted ourselves until today, look, be careful, it’s been years, just having fun. Yes, let’s taste this and you will see that it is one of the most delicious salads.

Greetings to the people of Arnavutköy. We have revealed the secret of the historical Arnavutköy Fisherman. I’m sorry. Just open your mouth and taste this. Let’s see which one you have your eye on. How does it look? Open your mouth and try it. Let’s taste it.

Friends, you always say that my stuff is good. Is it that delicious? I use my hand. But look, this cannot be done without using it. Do you see the cheese? We put white cheese in it, it took the taste of the curd cheese, it made it much more delicious.

Wow, my friend. The match is about to start. The match is about half an hour away. It’s definitely not flattering. Don’t let it deceive you. There is a show here. Good job to all of us. Unscrupulous people who watch and don’t subscribe. Don’t

Think I’ve forgotten you. You’re missing these recipes. You’re making a big mistake. Zeki Müren can’t be wrong. Surely We’ll Meet One Day. Good luck to all of us. Greetings to everyone.

KAYNAK