Today, I teach everyone to make the sauce, the eggplant is very good, and it is so delicious! If you do this kind of juice, the family can eat, you don't need to cook any other dishes, so come and learn. O(∩_∩)O welcome to forward this recipe. For commercial use, please get our consent first.
Preparation of materials 1) one eggplant, about 220 grams; one oyster mushroom, about 150 grams; 20 grams of green peas and corn, in addition, 10 grams of flour. 2) Sauce: 30 grams of chili sauce, 20 grams of cooking wine, 10 grams of soy sauce, 3 grams of mushroom essence and sugar, 5 grams of starch, 120 grams of water.
Wash the peas and corn first, wash the eggplant and oyster mushrooms, and cut them into thick chunks.
Eggplant and apricot mushrooms are put into a fresh-keeping bag, and the flour is put in. One is carrying a fresh-keeping bag, and one hand is hit up (not thrown to the ground and beaten). After a few moments, the flour is evenly wrapped around it. After wrapping, marinate for 20 minutes.
Use this time to burn some water, put some salt, and after the water is turned on, put the peas and corn down and cook for 3 minutes.
After cooking, filter it and rush the peas and corn with cold water. The boiled water is nutritious, don't dump it, you can drink it.
Put the oil in the pan, medium heat, wipe off the flour on the eggplant skin, save it from falling into the oil, and then put it down.
One side of the yellow, and the other side, remember to be fried.
Pleurotus eryngii is also operated in this way, and it must be fried to golden on both sides.
After being fried, put them on the plate separately.
The fried materials, you can neatly code up, like this is to pour the juice, you will not have to go to the pot. You can also do not have to put it, and finally put it in the pot and lick it. Do this step well and say the last thing.
Leave a little oil in the pot, don't throw the dregs in the pot, you can eat.
Mix the sauce thoroughly and let go, and turn on the medium heat.
When the sauce begins to stick, pour the peas and corn.
The whole process has to be stirred, and when the sauce is transparent, it can be poured. If you don't have a plate, the peas, corn, eggplant, and oyster mushrooms will be put together and mix well.
If there is a plate, just pour the juice and pour it. When you pour it, you can see the clams evenly wrapped up.
You will personally witness the beauty of the sauce!
1. Eggplant is first marinated with flour. When it is fried, it does not consume oil, so it is not too greasy. At the same time, it is easy to get the juice, and the flavor of the fried eggplant mixed with flour. 2, before the frying, wipe off the flour of the eggplant skin, do not rub the eggplant meat. The eggplant skin can't be stained with powder, it will be fried into the oil and will paste. 3, the whole process of cooking sauce must be stirred, boiled until the sauce is transparent, you can pour the juice.