Garlic ginseng mashed
By VicentaLakin
Recipe Recommendations
- eggplant two
- Flammulina velutipes a pack
- Horn pepper two
- meat paste half a pound
- garlic 5-merous
- Qi County bean paste 1 scoop
- Shaoxing cooking wine appropriate amount
- pepper appropriate amount
- slightly spicy
- burn
- three-quarters of an hour
- simple
Steps for Garlic ginseng mashed
1
Food Image
2
I'll put a proper amount of sauchen and pepper in the mashed for about 15 minutes
3
Cream peppers to seed, cissors; eggplant cutters, ready for use. Garlic cut
4
Cook the water with a casserole, and cut the eggplant. If you don't like the way the eggplant is inhaling too much oil down there, you might want to have the eggplant boiled in open water for 5-10 minutes to soft。
5
The oil cans have precipitous precipitous peppers cut and added to the soybeans sauce to the red oil。
6
Add the slurry of step two to the fragrance of the peppers, and the fire goes up to 8
7
After three slices of gill mushrooms, you'll be in the mashed in two minutes
8
Then put it in the eggplant. Five minutes after the fire, two spoons of water and a pan cap, 10 minutes of suffocation
9
Put out the eggplant gravy for step eight, but remember the garlic before you eat! When the fine garlic explodes to the yellow, you can smell the smell of garlic
10
Spray the smell of garlic and peppers on the mashed eggplant
11
It's good. The whole plate can be cleanedGarlic ginseng mashed Make Tips
1. Because Qixian broad bean paste is already high in salt, remember to reduce or omit salt in the later steps.
2. Eggplants are very absorbent, so blanching them in boiling water before stir-frying will help them cook faster and absorb less oil.
3. Enoki mushrooms must be cooked thoroughly before consumption, so blanch them in boiling water before cooking to be on the safe side.