Delicious Eggplant-egg Carp

Name: Delicious Eggplant-egg Carp
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Long eggplant; 4s Fresh shiitake mushrooms; 1/2 Red Bell Pepper; 3 pieces Thin Xianggan; 50g Cashew nuts; 30ml Glutinous rice wine; Some Water starch; 25ml Soy sauce; 5g salt; 15g White sugar; 15ml Shao wine; 5g ginger; 3 cloves garlic; 2s Chives; Some oil

by Taste the food

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Eggplant (xiǎng) is the delicacy in the famous book Dream of the Red Chamber and the most detailed dish written by Cao Xueqin. Grandma Liu enters the Grand View Garden, Jia's mother asks Sister Feng to pick the eggplant for Grandma Liu to eat. Sister Feng's remarks introduces this dish. It is hard to imagine that ordinary eggplants should be treated with such solemnity. At that time, this was definitely not a Chinese meal for ordinary people. Of course, the original flavor of eggplants cannot be explored. Smart gourmets copied this "famous dish" for us. I made this dish with my favorite ingredients. Although the recipe is different, it is also very delicious. "

Delicious Eggplant-egg Carp

1. Wash the long eggplant, peel and cut into hob pieces.

2. Wash the shiitake mushrooms, dried fragrant, and red colored pepper, cut into 0.5 cm cubes, and set aside.

3. Mince the ginger and garlic and mix well, and chop the chives into small pieces.

4. Stir-fry the cashews over a low heat until golden on both sides, then put them in a fresh-keeping bag and break them with the back of a knife.

5. Add glutinous rice wine, soy sauce, salt, white sugar, Shao wine, and water starch in a bowl, mix thoroughly and divide into two sauces for later use.

6. Fry the eggplant chunks for golden brown and soak them in boiling water. Remove them and drain them to remove the slick oil from the fried eggplants and reduce the oil content.

7. Leave a little oil in the pot to heat, take half of the minced ginger and garlic until fragrant.

8. Add the eggplant and stir fry, pour in one portion of the sauce and stir-fry quickly to serve.

9. Wash and heat the wok, pour in a little oil and heat and sauté the other half of the minced ginger and garlic.
Add shiitake mushrooms, fragrant dried, red pepper and stir fry evenly.