Fried Eggplant with Mushrooms
1.
Rinse dried shiitake mushrooms in advance and soak in water to soften
2.
Prepare eggplant, ginger, green onion, garlic
3.
Remove the head and tail of the eggplant, divide it into lengths of about 6 cm, and then divide it into two from the middle. The surface of the skin is cut with a knife.
4.
Soak the processed eggplant in clean water
5.
Cut the shiitake mushrooms into thin slices, shred the ginger, cut the garlic into pieces, and cut the chives into long pieces
6.
In the hot oil pan, fry the eggplant skin down for 1 minute and then stir fry
7.
Put the ginger and garlic in the pot
8.
Then add shiitake mushrooms and stir fry
9.
When frying, it will be a little dry. Pour the water used to soak the mushrooms and add only the top part to the pot, cover and fry until the eggplant becomes soft
10.
Finally, add appropriate amount of oyster sauce, light soy sauce, sugar and salt to taste, add chives before cooking
Tips:
1. Soak the eggplant in water for a while before cooking, which can reduce the inhalation of oil, and the finished product will not be too greasy;
2. When frying the eggplant, first fry the skin down with a high temperature, so as to keep the bright purple color of the eggplant itself.
