Sautéed Eggplant

Overview

Except for me, almost no one in the family likes to eat eggplant, and I only love this bite, so I always put a lot of thought into making it. Today I made a dish of braised eggplant with bean paste, and it turned out well. I ate it all, so happy.

Tags

• hot dishes
• black fungus
• clear water
• doubanjiang
• edible oil
• garlic
• green eggplant
• msg
• onions
• starch
• carrot
• salt

Ingredients

Steps

1. 1 Remove the stems from the eggplant, wash and cut into thick strips

   

2. 2 Soak the black fungus, wash and cut into shreds, shred the carrots, chop the green onions, and slice the garlic

   

3. 3 Heat oil in a pan, add chopped green onion and sauté

   

4. 4 Add the sliced eggplant strips and stir-fry. Because the eggplant strips are fragile, stir-fry lightly before the eggplant strips become soft. Use a vegetable spoon to push the eggplant strips so that they are evenly heated. Add some water and the eggplant strips will soften quickly.

   

5. 5 After the eggplant becomes soft, add the fungus and carrot and stir-fry until mature

   

6. 6 Add dark soy sauce

   

7. 7 Add a spoonful of green onion and bean paste

   

8. 8 Add appropriate amount of salt

   

9. 9 Add appropriate amount of MSG and stir well

   

10. 10 Add garlic slices

    

11. 11 Add appropriate amount of water starch to thicken it

    

12. 12 It’s time to eat, it’s not bad