Flaming mushroom roast eggplant
By VicentaLakin
Cheese is good, but usually it's good, with a lot of oil, which is not in keeping with the idea of a healthy diet with less oil today. I'll share with you today a way to spray the eggplant with just a little oil
Recipe Recommendations
- long eggplant appropriate amount
- mushrooms appropriate amount
- meat appropriate amount
- coriander appropriate amount
- garlic appropriate amount
- pea appropriate amount
- red pepper appropriate amount
- white pepper appropriate amount
- salt appropriate amount
- sweet sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- onion appropriate amount
- sesame oil appropriate amount
- Jiang appropriate amount
- salty and fresh
- roast
- half an hour
- simple
Steps for Flaming mushroom roast eggplant
1
Preparation of food: long eggplants: appropriate, clean-up reserve。
2
Shrooms: A proper amount, warm water bubble hair, wash-up。
3
Quantification: appropriate, garlic: right, peas: right, pepper: right, clean. Of these, peas (soiled with water) and peppers are colored, and you can also choose other colored foods according to your taste. White peppers: a proper amount, salt: a proper amount, sweet pasta: a proper amount, sauce: a proper amount, wine: a proper amount, ginger onions: a proper amount, perfume: a proper amount。
4
Prepare food: meat pie: appropriate
5
Add wine and soy sauce to the meat pie, and mix。
6
Add gingermax, white pepper, and continue to stir。
7
A proper amount of water is covered with meat, so it's soft。
8
Add the sweet noodle sauce and mix it evenly。
9
And pour it into the onion, and leave it alone, and put on the onion a proper amount of perfume. The advantage of this is that the onion scent is wrapped in oil and then it continues to be strewn, so that the meat is more fragrance。
10
Add salt and cut mushrooms, evenly mix them, and then put them aside。
11
The advantage of splitting the eggplant vertically with a knife and evening the knife marks on the eggplant is that it is easy to mature and taste. Don't scratch too deep for eggplant skin。
12
Put a little salt on the face of the eggplant and the salt will be smoothed. It's not too much oil, it's just a flat brush. Enter the oven for the first roast. For the mid-level 160 degrees 10 minutes, the temperature and time should be adjusted to the size and amount of the eggplant, as long as the eggplant becomes slightly more transparent, with chopsticks, and it feels soft。
13
Wait for the roasted eggplant, we'll fire the meat. When the bottom of the pot is hot, the graft is put in, the graft is spread out and the graft is cooked。
14
When the meat is made, the spares are available。
15
The eggplant was made from the first oven, and the roasted meat was made on the eggplant and re-entered into the oven for 160 degrees and 5 minutes。
16
And while the heat is pouring up red peppers, peas, garlic paste, fragrances with a light colour, it enriches the taste。
17
Unlike the traditional sauerkraut, roasting gives an unusual taste to ordinary foods through its unique energy transfer。
18
The close contact between the food and ovens, through which thermal energy penetrates through layers, allows the food to be quickly decorated without causing a loss of nutrition while giving it a special taste。
19
The roasted eggplant is charred, and the extra fat in the roasting process is melted out of the high temperature, inadvertently achieving a perfect balance of taste and nutrition。
20
Perhaps the point of all the good foods is to make them feel the value of themselves and their stomachs。Flaming mushroom roast eggplant Make Tips
1. The eggplant stems were not removed for aesthetic reasons; please remove them before eating.