Fish-flavored chrysanthemum eggplant

1

A few dried peppers.

2

Two eggplant. One green pepper. A few pieces of wild tremella. (Actually, I only have these few pieces left)

3

When the white fungus is boiled, blanch it with boiling water, and shred it for later use.

4

Cut the green pepper into small circles, chop the ginger and garlic into pieces, and the more finely the ginger and garlic, the better.

5

Cut the eggplant into 5 cm long pieces.

6

Cut the eggplant into sections and then cut into ears. Steam over high heat for 5 minutes.

7

When the eggplant ears are steamed, gently push them away with chopsticks. Look, it looks like a chrysanthemum.

8

Chop up a few dried peppers and soak them in a few drops of mature vinegar.

9

A little bit of dry starch, about 3 grams, and mix with water.

10

Heat the pan to cool the oil, add the pepper grains and fry them until fragrant, and remove the pepper grains and not use them. This cute little thing of mine doesn't have so much trouble. It's very easy to fry pepper grains directly in it.

11

First add the dried peppers soaked in vinegar, and immediately add the ginger and garlic to stir-fry together. A wonderful thing has happened, you will smell the fish aroma of the fish-flavored shredded pork! But it's not that strong because I didn't stir-fry meat. Next, add white sugar powder, add water, bring to a boil, add barbecue sauce, bring to a boil, water the starch, and you can finally add the small ground sesame oil. I didn't drop it because I didn't like the strong taste of Xiaomao sesame oil. Okay! The fish-flavored juice is complete.

12

Sprinkle green pepper circles on the chrysanthemum eggplant and sprinkle with the fish-flavored sauce. Then sprinkle with shredded white fungus.

13

This dish was ready, but after reading my friends 'replies, I added another layer of fragrant white sesame seeds.

14

Practice: Add a little salt to stir-fried white sesame seeds, 0.3 grams will be fine. Roll it into pieces with a rolling pin and sprinkle it on the chrysanthemums and eggplant. I can't help it, I'm a glutton, and I'll never let go of delicious food!

Eggplant is one of the few purple vegetables and a very common household vegetable on the table. Its purple skin is rich in vitamin E and vitamin P, which is unmatched by other vegetables. 1. Protect cardiovascular and ascorbic acid: Eggplant is rich in vitamin P. This substance can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the brittleness and permeability of capillaries, prevent rupture and bleeding of capillaries, and keep the cardiovascular blood vessels normal function. In addition, eggplant also has the effect of preventing and treating scurvy and promoting the healing of injured products. 2. Prevention and treatment of gastric cancer: Eggplant contains solanine, which can inhibit the proliferation of digestive system tumors and has a certain effect on preventing and treating gastric cancer. In addition, eggplant also has the effect of clearing cancer fever. 3. Anti-aging: Eggplant contains vitamin E, which has the functions of preventing bleeding and anti-aging. Eating eggplant frequently can prevent the level of cholesterol in the blood from increasing, which has positive significance in delaying human aging.