Stir fried eggplant
Eggplant has a lot of water when it is put into and taken out of the pot, be careful not to get splashed with oil!
Step 1 . Chop ginger, garlic, and chili into foam for later use.
Step 2 . Soak the mushrooms until soft, blanch them in water, and cut them into strips for later use.
Step 3 . Chop the minced meat, add oil, cornstarch, oyster sauce, stir and set aside.
Step 4 . Peel the eggplant, drain the water, and add hot oil to the pot at around 85-90 ° C. Pour the eggplant into the pot and fry it over high heat, flipping it back and forth to prevent it from turning black. Fry the eggplant until it is soft and sticky, then remove it and drain any excess oil.
Step 5 . Hot oil, pour the shiitake mushrooms into the pot and stir fry. Then pour in ginger, garlic, and chili foam and continue stir frying. If there is less oil, add a little more, and then add the minced meat. (The minced meat mixed with cornstarch can easily stick to the pot) Stir fry in time! Stir fry until oil comes out. Pour the over oiled eggplant into a pot, add a little salt and oyster sauce, continue stir frying, then add some water and simmer over high heat for 3 seconds (remember to stir fry frequently). Sprinkle with chopped green onions~Flip back and forth a few times OK!
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