Tools/raw materials: eggplant, tofu, fungus, vermicelli, cooking oil, salt, oil consumption, bean paste, sesame oil, spiced powder, pepper noodles and pots.

1, diced eggplant, put a little more oil in the pot than cooking, stir-fry eggplant with water.

2. Add diced tofu, shredded auricularia, shredded vermicelli, oyster sauce, bean paste, sesame oil, pepper noodles and spiced powder, and finally add salt.

3. The next step is to package jiaozi.

How to choose eggplant:

1, shape, generally the most basic eggplant can be divided into two categories, one is straight and the other is somewhat curved. The old vegetable farmer's suggestion is to buy eggplant and try to choose a slightly curved one. Generally speaking, naturally grown eggplant will bend to a certain extent, not particularly straight, and the degree of bending is different. Some curved eggplants are not very beautiful in appearance, but they taste good.

2, look at the eggplant pedicle, there is a hard eggplant pedicle on the eggplant, and a white part can be observed at the place connected with the pulp, which is the eye of the eggplant as the saying goes. This is the key to judge whether eggplant is fresh or not.

3, look at the color, when buying eggplant, you can also observe the appearance color of eggplant. Generally, the fresh eggplant just picked is dark in color, usually deep purple, and its surface is very shiny, indicating that the eggplant is fresh and full of water.