This may be entirely a homemade vegetarian dish. Many of the previous dishes were not word of mouth, they were copied from books, or they were not web searches. This dish, seemingly simple, is very tough for me. Before the barbecue, the dish is made into a semi-finished product, then grilled, more flavorful, and easier to cook. It’s funny to say that the dishes are seen from a foreign website. The first look is very eye-catching. The dishes are onions, eggplants, mushrooms and roasted red peppers. Unfortunately, there is no operation process, just a picture. Refer to roasted red pepper, roasted eggplant, roasted mushrooms, but there is no onion, eggplant, mushrooms, roasted red pepper, so the cottage came. Spicy, sweet, slightly sour, fresh, fragrant, fresh and fresh, and absolutely 100% healthy.
All materials are soaked in a bubble, washed and drained. The red pepper is cut in half, seeded, and stalked. Slice the shiitake mushrooms, cut the eggplant into slices (I am a habitual strip), and cut the onion. Salted eggplant and red pepper make it water. The oil pan is fried with pointed peppercorns, fried onions, garlic, eggplant, salted, pepper, stir-fried, then added to the squeezing water of the eggplant, mushrooms, scallion and stir-fried, add soy sauce, a little salt, sugar, burn Until the eggplant is slightly soft, effluent, turn off the fire. Let the dishes cool naturally.
Preheat the oven 220 degrees, fire up and down. After the dish is cold, fill in the red pepper a little bit, brush the oil in the baking dish, and brush the oil on the surface of the red pepper. Into the oven, fire up and down, 200 degrees, 40 minutes. Wait until the red pepper is scented and bake for another 20 minutes. The surface of the red pepper shrinks, becomes soft, and can be effluent.