crispy mushroom and tomato with fennel

Replace breadcrumbs with healthier cornflakes, paste them in flour, bake them instead of frying them, and season them with rich, unrushed flavors that make them crispy, soft, tart, less sweet and spicy, with the chic flavor of fresh fennel.

This dish, take a little Russian seasoning, with fennel to do a lot of seasoning, so that its own Chinese sauce taste very layered.

Mushrooms and eggplant are crispy on the outside and soft on the inside. Dip them in a mixture sauce with strong fennel flavor. The taste is very rich ~

Recipe Recommendations

eggplant appropriate amount
water appropriate amount
flour 1 tablespoon
cornflakes 2 tablespoons
olive oil 1 tablespoon
octagonal a grain of
Pi County bean paste 1 teaspoon
steamed fish oyster sauce 1 teaspoon
sugar 1 teaspoon
rice vinegar 2 teaspoons
water starch a little
wolfberry 10 capsules
sesame oil 1 teaspoon

other
roast
half an hour
ordinary

Steps for crispy mushroom and tomato with fennel

Rinse mushrooms, wash eggplants, and take tender seedlings from fennel;

Add a little sugar and mushroom seasoning powder to the flour, and mix with water to make a flour paste;

Corn flakes are beaten into pieces in a blender grinding cup;

Slice eggplant and shiitake mushrooms, stick them with flour paste, and then wrap them with crushed corn flakes;

Gently compact the corn chips on the eggplant slices and mushroom slices;

Heat the pan, add cool olive oil, add separate star anise and saute until fragrant, add Pi County watercress and saute until fragrant;

Then put part of the chopped fennel vegetables into the pan and stir-fry for a while, add the mixed sugar, vinegar, steamed fish soy sauce, and water starch juice to thicken, add the chopped wolfberry fruit into circles, and sprinkle with a little sesame oil;

Hold fire and let it dry for a while, then add the remaining chopped fennel;

Put the eggplant slices and mushroom slices wrapped in shredded corn into a preheated 200-degree oven, bake for about 10 minutes until golden brown and crispy, remove and place on a plate, pour fennel sauce around and dip in it.