1. Wash all the dishes and seasonings used, and drain the water.
2. Boil water in a pot, pour the washed fungus into boiling water, scald for two or three minutes, and then put it in ice water to cool. Cut the eggplant into three sections (depending on the length of the eggplant to determine the number of sections), then cut into pieces, and steam on the pot for about ten minutes.
3. While steaming the eggplant, you can season the seasoning. Pour the light soy sauce (thin salt or special cold soy sauce, it won’t be salty, and then no more salt), and then add an appropriate amount of green pepper oil. Sesame oil (determine the amount as you like).
4. Finely chop ginger, garlic, shallots, millet pepper and green pepper.
5. Put it in the light soy sauce just made
6. Add a little more sugar and mix thoroughly with chopsticks. The seasoning is ready!
7. Take out the steamed eggplant and let cool.
8. Tear the eggplant into strips with your hands and place them on the plate. Then arrange the cut sweet pepper shreds (one layer of eggplant and one layer of sweet pepper shreds), and the fungus on the side. (Made one with fungus and one without fungus)
9. Finally, pour the freshly made seasonings on the plate, sprinkle with shallots (or can be replaced with coriander), and you can enjoy the delicious! You can also sprinkle a little sesame on top.
Tips:You can adjust whatever taste you like, convenient and fast, and you can skip instant noodles at home!
