1. Peel the eggplant and cut it into strips, place it on a large plate, add about 1 tablespoon of vegetable oil, 1 teaspoon of sesame seeds, and 1/4 teaspoon of sugar, stir evenly by hand, and spread on a baking dish with vegetable oil;
2. Put the rack into the preheated oven and bake for 12-15 minutes at 400F;
3. Spread the grilled eggplant strips on the dish;
4. When roasting the eggplant, we can prepare the ingredients, cut the bacon, red pepper, carrot, and shiitake mushrooms into cubes, wash the corn and green beans and filter the water;
5. Stir-fry the corn and green beans in dry water, set aside;
6. Add a little oil to the pot, stir up the dried mushrooms and set aside;
7. Stir the red radish, because the red radish can be used better when it is fried in oil;
8. Stir out the bacon first, but don't get too burnt. Just turn off the heat and set aside for later use;
9. Stir the cayenne pepper again;
10. In a small bowl, put about 1/3 cup of water, add 1/2 teaspoon salt, 1/8 teaspoon sugar, 1/2 teaspoon corn starch, 1/2 teaspoon pepper, 1/2 teaspoon chicken essence, 1 teaspoon sesame oil , Stir evenly and mix into a bowl of juice;
11. Pour the bowl of juice into the pot, stir constantly with a spatula, and fry until large bubbles;
12. Pour the bacon, mushrooms, corn, green beans, peppercorns, and carrots into the pot, turn them evenly, and spread them flat on the eggplant strips, OK.
Tips:1. Red radish is a fat-soluble plant, it must be fried in oil to exert its maximum effect;
Second, put a little sesame oil in the bowl of juice, which can increase the fragrance, and secondly make the fried gorgon juice brighter.
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