material

Eggplant, soy sauce, white vinegar, sugar, starch, oil, chives, ginger, garlic and salt.

Exercise 1. Wash eggplant, peel it and cut it into small pieces. Add a little salt to remove excess water.

2. Mix soy sauce, soy sauce, white vinegar and sugar into juice for later use.

3. Add a little starch to adjust the juice.

4. Add oil to the pot and stir-fry more than usual. When the oil is hot, stir-fry shallots and ginger. Pour in the eggplant, stir-fry constantly, and make the eggplant scab evenly.

5. After the eggplant becomes soft, pour in the prepared juice and keep stirring.

6. Pour in starch and thicken, and mix well.

7. Add minced garlic, add some salt and stir well.

Dry fried mushrooms

material

Pleurotus ostreatus 1 plate, flour, starch

Exercise 1. Wash a plate of Pleurotus ostreatus and remove the pedicle.

2. Blanch with boiling water for two minutes.

Remove the water control device

4. Squeeze the water out of the mushroom and tear it into small strips.

5. Mix the starch and flour in a ratio of two to one, add salt, spiced powder and water, and stir well. Don't paste it too thin, or you won't hang the mushrooms. The best choice for starch is potato flour, which is crisp and fluffy when fried.

6. Add oil to the pot. After heating, dip the mushrooms in the paste and fry them until golden brown, then take them out, continue to heat the oil, and put the fried mushrooms in for frying. The second frying will make the mushrooms crisper.