Braised garden eggplant

Braised garden eggplant

Introduction:

"A large eggplant, half fried, half stewed, with rice."

Production steps:

Step 1: first prepare the raw materials, peel the eggplant, soak the mushrooms and black fungus with water.

Step 2: cut the eggplant into hob pieces

Step 3: prepare the ingredients for the frying paste, flour, water, oyster sauce and olive oil

Step 4: beat the flour into a paste with water, add salt, oyster sauce and olive oil, stir in one direction, lift the chopsticks, and let the paste flow down in a straight line.

Step 5: stick the eggplant pieces in the paste and fry them in the oil pan. After putting in the eggplant pieces, pay attention to turn them into a low heat, so that the eggplant pieces can be fried thoroughly.

Step 6: it's dry fried eggplant when it's hot.

Step 7: cut onion, black fungus and mushroom into pieces

Step 8: leave the bottom oil in the pot, pour in the onion and saute until fragrant

Step 9: add proper amount of soup or water

Step 10: bring to a boil and pour in mushrooms and black fungus

Step 11: mix soy sauce, persimmon vinegar, garlic slices, rock sugar and salt into juice (you can make different flavors according to your preference)

Step 12: put in the fried eggplant pieces, then pour in the sauce, turn over and you can get out of the pot

Step 13: look at the finished product

Materials required:

Yuanqie: half

Auricularia auricula: right amount

Lentinus edodes: right amount

Onion: 1

Salt: a little

Flour: right amount

Oyster sauce: a little

Olive oil: a little

Soy sauce: a little

Persimmon vinegar: a little

Garlic: right amount

Rock sugar: a little

Note: 1, like spicy can add pepper 2, add bean paste can also be transferred into fish flavor

Production difficulty: ordinary

Craft: Stew

Production time: one hour

Taste: sweet and sour