Braised Eggplant with Soy Bean Paste

Braised Eggplant with Soy Bean Paste

Introduction:

"Except for me, almost no one in my family likes eggplant, and I only like it, so it takes a lot of thought to do it. Today I made a braised eggplant with bean paste. The effect is good. I'm so happy to eat it. "

Production steps:

Step 1: remove the pedicel of eggplant, wash and cut into thick strips

Step 2: soak and wash black fungus, shred, shred carrot, cut green onion, onion, slice garlic

Step 3: heat the oil in the pot, add the scallion and saute until fragrant

Step 4: add the cut eggplant strips and stir fry them. Because they are fragile, stir fry them lightly before they become soft. Use a spoon to push the eggplant strips and heat them evenly. Cook in some water and the eggplant strips soften quickly.

Step 5: after the eggplant softens, stir fry the agaric and carrot until ripe

Step 6: add the seasoned soy sauce

Step 7: add a spoonful of onion and bean paste

Step 8: add the right amount of salt

Step 9: add appropriate amount of monosodium glutamate and stir well

Step 10: add garlic slices

Step 11: add the starch and thicken

Step 12: it's not bad

Materials required:

Green eggplant: moderate

Carrot: right amount

Auricularia auricula: right amount

Bean paste: right amount

Edible oil: right amount

Salt: right amount

MSG: right amount

Water: moderate

Starch: right amount

Scallion: right amount

Garlic: right amount

Note: eggplant oil absorption, do before you can soak in water for 10 minutes, can avoid too greasy dishes, can also make the process relatively simple. If not, add some water when frying.

Production difficulty: unknown

Process: firing

Production time: 10 minutes

Taste: salty and fresh