Sauteed mushrooms in eggplant sauce

Sauteed mushrooms in eggplant sauce

Introduction:

"Eggplant juice, bean curd and mushroom casserole is a simple, nutritious and inexpensive appetizer soup. It's delicious and nutritious."

Production steps:

Step 1: prepare the ingredients.

Step 2: remove impurities and wash Xiuzhen mushroom, stir fry in oil pan for 1 minute and remove.

Step 3: cut tofu into pieces, stir in oil pan, and serve.

Step 4: take the casserole and add the tofu.

Step 5: put in the mushroom.

Step 6: add ginger slices, tomato sauce, and half a bowl of water. Bring to a boil over medium heat for 10 minutes.

Step 7: add salt, smoke fresh, low heat for 5 minutes.

Step 8: add some starch and bring to a boil.

Step 9: add pepper and chicken essence.

Step 10: add sesame oil.

Step 11: add scallion.

Materials required:

Xiuzhengu: 200g

Tofu: 1 piece

Oil: right amount

Salt: right amount

Fresh: moderate

Ginger: right amount

Scallion: right amount

Pepper: right amount

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Starch: appropriate amount

Tomato sauce: right amount

Note: 1. Put some water starch, soup is thicker, like thin soup can not put

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: sour and salty