Ingredients: about 250g eggplant, 2 pieces of tofu, ginger juice 1 teaspoon, oil 1 teaspoon, and proper amount of sesame oil.

Seasoning: bean paste 1/2 teaspoons, vinegar and soy sauce 1 teaspoon, vegetarian soup 1/2 cups, salt 1/2 teaspoons, sugar 1/3 teaspoons.

Spices: 1 teaspoon corn flour and 1 tablespoon water.

working methods

1, cut tofu into small cubes, blanch in exothermic water, supercool in river, and drain.

2. Wash the eggplant, dry it, slice it and soak it in oil for later use.

3. Heat 1 tbsp oil, add seasoning and ginger juice, bring to a boil, put tofu and eggplant back into the pot, stew for 8 minutes, cover with sesame oil, and serve.