Materials: eggplant (purple skin, long) 1, mushroom (dry) 9.
Seasoning: 3 tablespoons vegetable oil, 2 teaspoons salt 1/,ginger1small pieces, 2 cloves garlic, 2 shallots, 2 teaspoons oyster sauce, 2 teaspoons light soy sauce, and 2 teaspoons sugar1/.
Practice steps:
1. Wash mushrooms in advance and soak them in water.
2. Prepare eggplant, ginger, onion and garlic.
3. Remove the eggplant from the head and tail, divide it into long sections of about 6 cm, then split it from the middle and cut the epidermis with a knife.
4. Soak the processed eggplant in clear water.
5. Slice mushrooms, shred ginger, cut garlic and cut shallots into long sections.
6. Put the eggplant skin in a hot oil pan and stir fry for 1 min, then stir fry.
7. Put ginger and garlic into the pot.
8. Then add mushrooms and stir fry.
9. It will be a little dry when frying. Pour the water soaked in mushrooms into the pot, cover the pot and fry until the eggplant is soft.
10. Finally, add appropriate amount of oyster sauce, soy sauce, sugar and salt to taste, and add chives before taking out the pot.