Berenjenas califales de Javilowin

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Berenjenas califales de Javilowin. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Berenjenas califales de Javilowin is one of the most popular of recent trending meals on earth. It's enjoyed by millions daily. It's easy, it's quick, it tastes yummy. They are nice and they look fantastic. Berenjenas califales de Javilowin is something that I've loved my whole life.

Many things affect the quality of taste from Berenjenas califales de Javilowin, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Berenjenas califales de Javilowin delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Berenjenas califales de Javilowin using 9 ingredients and 6 steps. Here is how you cook that.

Están muy ricas, pero para mi gusto muy dulces, la próxima vez no le pondré el azúcar, dejaré reducir solo el vino Pedro Ximénez,

Ingredients and spices that need to be Make ready to make Berenjenas califales de Javilowin:

1. 1 berenjena grande
2. 125 gr harina de todo uso
3. 100 ml cerveza
4. 200 ml Pedro Ximénez
5. 1 huevo
6. 15 gr levadura tipo Royal
7. Perejil picado
8. Aceite
9. Sal

Instructions to make to make Berenjenas califales de Javilowin

1. Ponemos en un cazo el vino para reducir, se tardará 15 minutos,
2. Peleamos la berenjena, partimos en diagonal, y luego cada rodaja por la mitad, las ponemos el un bol con agua y un poco de sal, las dejamos un buen rato, para quitarles el amargor
3. En un bol batimos el huevo, añadimos una pizca de sal, la cerveza, ponemos la harina el Royal, movemos bien para que no tenga grumos, tiene que quedar como una tempura, si está muy espesa se añade un poco de agua
4. Se secan bien las berenjenas con papel de cocina,
5. Ponemos la sartén con aceite, cuando esté caliente, pasamos las berenjenas por la masa y las doramos por los dos lados, las sacamos poniéndolas en papel de cocina para que absorban todo el aceite,
6. Calentamos el vino con el azúcar dejando reducir ponemos las berenjenas en un plato y les ponemos el vino por encima, están riquísimas,

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