Name: Fried Eggplant Mushrooms with Oil Tofu [traditional Home-cooked Dishes] Freshly Tasted
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Oily tofu; Some eggplant; Some Pleurotus eryngii; Some carrot; Some shallot; Some ginger; Some garlic; Some chili; Some Cooking oil; Some Soy sauce; Some Oyster sauce; Some Stock or water

Fried Eggplant Mushrooms with Oil Tofu [traditional Home-cooked Dishes] Freshly Tasted

by CoCoLc

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

Soy Tofu Espresso Mushroom [Traditional Home-style Stir-fry] Freshly tasted oily tofu accompanies many families to make countless recipes. People living in cities used to buy them at traditional markets, but now supermarkets are also all kinds of things, a dazzling array Tofu in oil.
Some of the oily tofu are made on their own, and some are bought ready-made outside, especially those who work during the day, and they don't have time to make oily tofu. The oily tofu bought outside, or sometimes made at home, can be somewhat oily when stored in the refrigerator. When cooking, if you can spend five or six minutes to process it, you can also make it. A recipe for oily tofu without oily smell. Here to make a private dish recipe "oiled tofu with eggplant mushrooms". "

Fried Eggplant Mushrooms with Oil Tofu [traditional Home-cooked Dishes] Freshly Tasted

1. Pleurotus eryngii: Cut into pieces. Carrots: Cut into thin slices. Green onions: Cut diagonally. Garlic, ginger, raw chili: Chop finely.

Fried Eggplant Mushrooms with Oil Tofu [traditional Home-cooked Dishes] Freshly Tasted recipe

2. Eggplant: Cut into pieces, add water to the container (bowl), and soak the eggplant.

3. Drain the eggplant and set aside.

4. Oily tofu

5. Prepare the container (bowl) and add water and ice cubes.

6. After the boiling pot water boils, add the oily tofu to blanch the water to remove the oily smell, and remove it after boiling.

7. After removing the oily tofu, put it in a container (bowl) filled with water and ice cubes to cool.

8. After cooling, the oily tofu is drained.

9. Cut into eight equal parts.

10. Put it in a container (bowl) and set aside.

11. Raise the pan.

12. Add garlic, ginger, and raw chili, and saute slightly over medium heat.

13. Add oily tofu and fry for a while.

14. Add carrots and sauté.

15. Add eggplant and stir fry slightly.

16. Pour in water or stock, pour in oyster sauce, and stir the soy sauce evenly.

17. Cover the pot and simmer over medium-low heat.

18. Open the lid in the middle of the simmering process, add pleurotus eryngii and stir, and then cover the lid (sorry, there is no picture of the lid after the pleurotus eryngii is added).

19. Simmer until the soup tastes good, and when it is cooked, open the lid and add the green onions.

20. Just stir it slightly.

21. Load it into the disk.

Tips:
Afterwords:

1: You can use oily tofu in any shape (it happens to be triangular oily tofu here).

2: Cut the oily tofu and vegetables into shapes and sizes, as long as they fit slightly.

3: No sugar is added here, if you need to add it, please do it yourself.