Braised eggplant with Pleurotus eryngii

Braised eggplant with Pleurotus eryngii

Introduction:

"Ever since I learned how to cook eggplant [to save oil], I always wanted to eat eggplant. I usually like to fry assorted vegetables. I thought that adding tomato to eggplant would be delicious, and adding Pleurotus eryngii could improve the taste. So I made this dish. But it's hard to name it. It's called "braised eggplant with Pleurotus eryngii and tomato". I always feel a little uncomfortable. Anyway, there are two dishes with the word "eggplant". Just call them "braised erqie with Pleurotus eryngii."

Production steps:

Step 1: all ingredients: eggplant, tomato, Pleurotus eryngii, onion and garlic.

Step 2: wash the eggplant, peel it, cut it into diamond shaped pieces, marinate it with salt, and squeeze the cake out of water.

Step 3: peel the tomato and cut into small pieces

Step 4: clean and slice Pleurotus eryngii

Step 5: peel and chop the onion

Step 6: peel and chop garlic

Step 7: heat the pan, warm the oil, lower the heat, add a little more oil, add the Pleurotus eryngii slices, fry both sides into a burnt yellow, and then remove.

Step 8: stir fry the pickled eggplant slices with the oil in the pot and fry them out of the pot.

Step 9: take another pot, add a little oil, and saute onion until fragrant.

Step 10: stir fry the tomatoes evenly, cover and simmer until the tomatoes are soft.

Step 11: pour in the fried Pleurotus eryngii slices and fried eggplant slices, add salt and soy sauce, stir fry evenly.

Step 12: add garlic and stir fry evenly.

Step 13: the delicious stewed eggplant with Pleurotus eryngii is out of the pot!

Materials required:

Eggplant: 300g

Tomato: 200g

Pleurotus eryngii: 100g

Onion: 20g

Garlic: right amount

Oil: right amount

Salt: right amount

Soy sauce: moderate

Note: onion sauteed procedures are indispensable.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh