Grilled eggplant with fungus
Overview
This is my mother’s specialty dish. She used to cook it for my grandma. But as people get older and their teeth become worse, this roasted eggplant with fungus is the best choice. Now that my mother is older, I’ll cook it for her~ Hehe
Tags
Ingredients
Steps
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Take a bag of eight fungus, which is just enough for one meal.
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Soak in clean water.
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Change the water 2-3 times in the middle to soak the fungus.
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The fungus has a smooth surface with no sand or roots.
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Prepare an appropriate amount of minced onions, ginger and garlic, just the amount you usually use for cooking.
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Cut tomatoes and chilies into hob cubes and set aside.
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A large round eggplant, cut into 4 pieces.
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Take one of the pieces and lay it flat on the chopping board. Divide into thirds.
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Just cut it diagonally in the middle with a knife.
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After cutting all the eggplants into pieces, add an appropriate amount of water starch and wrap each piece of eggplant evenly.
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Add appropriate amount of peanut oil to the wok and fry the eggplant pieces.
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After frying the eggplant pieces until golden brown, remove and control the oil.
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After all the ingredients are prepared, place them next to the wok and start frying.
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Put an appropriate amount of peanut oil in the wok. When the oil is hot, add the chopped green onion and ginger and stir-fry until fragrant.
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Add the green pepper pieces and fungus to the pot and stir-fry.
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Add eggplant cubes and tomato cubes and stir-fry together. At this time, you can add an appropriate amount of salt and soy sauce for seasoning.
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Before serving, add minced garlic, a little sugar, and a few drops of sesame oil. Don't add too much, just a few drops will be enough.
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Stir-fry quickly, remove from the pan and plate, and you have a delicious heirloom dish.
