Stewed Eggplant with Lotus Root
by Le: eating
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Peel the lotus root and cut into pieces, soak in clear water for later use.
2. Cut the eggplant into pieces and soak in water for later use.
3. For the side dishes, peel the tomatoes, cut the green peppers and remove the seeds.
4. Pleurotus eryngii slices, green chili, chopped green onions, garlic slices, ginger diced.
5. Cut tomatoes into small pieces and make juice with ginger diced.
6. Heat the pan with cold oil, saute the shallots and garlic.
7. Pleurotus eryngii is added and fry for a fragrance.
8. Add the eggplant and sauté the eggplant until soft.
9. Add tomatoes and ginger juice.
10. Put lotus root pieces.
11. Put the chili cubes and stir-fry evenly. Season with salt, light soy sauce, vinegar, and oyster sauce.
12. Collect the juice out of the pot.
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