Ginger mushrooms and eggplants
By VicentaLakin
Recipe Recommendations
- eggplant 3 pieces
- Flammulina velutipes
- onion 1 segment
- oyster sauce 1 tablespoon
- soy sauce appropriate amount
- salt appropriate amount
- qingshui appropriate amount
- garlic 1 clove
- Jiang 1 small piece
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Ginger mushrooms and eggplants
1
Cheese wash。
2
Go skin, cut. The eggplant skin can be kept cold, and I'm interested in seeing my recipe, "Creamplant Skin."。
3
The amount of starch and flour in the basin is approximately 1:2 and a little bit more powdered and mixed。
4
The water goes to the paste, the density is similar to that of yogurt。
5
Add cheese and scratch。
6
It's so hot and hot in the pot, and it's about 70% hot, and it's like a crotch. High oil temperatures reduce eggplant intake。
7
The fire blew up to the face of the eggplant, and the controlled oil was recovered。
8
Gold needles and mushrooms cut off the roots, washed, shook。
9
Burning in boiling water, and extracting cold water, and drying it。
10
It's hot and oily。
11
Pelican oil。
12
Scrambling, fragrance。
13
Put down the golden needle mushrooms。
14
Turn it up for a minute and add a proper amount of water。
15
Salin。
16
The soup is burned and fried, burning for three or four minutes and making the eggplant taste good。
17
With water and dust。
18
Keep burning until the juice is bright, and when it's a little thick, you can get out。
19
Salty good taste。