Completely unexpected … almost secret, almost unknown to everyone, such as a strange thing, a delicious food from the tropics that even local residents can't see! Even in Brazil, this fruit is rarely used and even hated by many people-jatoba! ! This is a fruit with no other similarities.

I assure you, everyone who knows this only knows its original form, that is, jatoba powder, or at most you can find some recipes for making cakes and homemade bread with jatoba powder and drink it in milk. Indeed, it is a pleasure. I said before, "it is hated by many people" because it has a strong smell ... for example.

Prepare spaghetti in the usual way, without special consideration-one's recipe.

Let me introduce you to a simple sauce with few ingredients, so that you can definitely taste the eggplant.

Put a little oil and salt in the pot and scrape off 3 cloves of garlic. The amount of oil is slightly higher.

Stir-fry garlic until golden brown.

Add 100g minced beef and stir-fry in oil.

After the meat is fried, add about 4 tablespoons (or more) of gabardine powder and mix everything together.

Flour should be fried more. Flour will absorb grease-Suggestions on this kind of excess grease.

Flour will soon change color-from green to brown, and then continue to turn dark brown ...

This will give off a smell similar to roast chicken.

Use enough water to make the sauce, and the frying will stop.

Cook until the sauce is thick and dark.

It's on the spaghetti!

The sauce is thick, dark, consistent and slightly bitter-I must point out here that it tastes completely different from raw fruit! ! ! ! There is no comparability.

I posted this pasta recipe as an example, because other things may include this sauce and several other meats that can be baked with this flour (oven).

I assure you, this is completely novel-you can't find this recipe online.

We know that centuries have passed and no new condiments have been found. I also know that several researchers and food professionals are constantly looking for new cooking innovations in Amazon, so I did a very detailed search on the Internet and found that there is no public formula or recommended fried elegant flour. This seems to be an unprecedented new condiment-I feel honored to have such a discovery.

It's hard to explain that people know to use yaguo as its fried powder, because all the trends are to combine the taste and smell of fruits with their original natural state-which is very different from this sauce.

So I did an experiment: I distributed enough Gaba powder to several people, made a recipe and explained how to do it. The purpose of this experiment is to know whether fried flour is purely personal taste-only suitable for my taste-or whether people will agree with me, but it is a scientific process. I shouldn't ask others for the result. I didn't tell them what my intention was, or even an experiment. So I did it.