Mashed eggplant with Flammulina velutipes and garlic(suan xiang jin zhen gu qie ni )

Mashed eggplant with Flammulina velutipes and garlic

Introduction:

Production steps:

Step 1: food material picture

Step 2: add proper amount of Shaoxing wine and pepper into the mashed meat and leave for about 15 minutes

Step 3: remove the seeds of ox horn pepper and cut into shreds; cut eggplant into hob pieces and set aside. Diced garlic

Step 4: Boil the water in a casserole and blanch the cut eggplant. If you don't like the eggplant, in the following steps to inhale too much oil, you might as well let the eggplant in boiling water boil 5-10 minutes to soft.

Step 5: stir fry shredded pepper in oil pan, add Qixian Douban sauce to stir out red oil.

Step 6: add the mashed meat in step 2 to the stir fried shredded pepper, stir fry over medium heat until 8

Step 7: after the Flammulina velutipes is cut into three sections, blanch it in boiling water for 2 minutes, add it into the mashed meat and stir fry together

Step 8: add the eggplant, stir fry for 5 minutes over medium heat, add 2 spoonfuls of water and cover, simmer for 10 minutes

Step 9: take out the mashed eggplant from step 8, but remember to saute garlic before serving! When the chopped garlic is golden, you can smell the delicious garlic! Turn off the fire!

Step 10: Sprinkle the sauteed minced garlic and shredded pepper on the mashed eggplant, it's delicious, you can serve it!!

Step 11: delicious, the whole dish can be swept!

Materials required:

Eggplant: two

Flammulina velutipes: one pack

Ox horn pepper: two

Minced meat: half a pound

Garlic: 5 petals

Qixian Douban sauce: 1 teaspoon

Shaoxing cooking wine: moderate

Pepper: right amount

Note: 1. Because the salt content of Qixian Douban sauce is high, remember not to put or less salt in the back. 2. 2. Eggplant is super oil-absorbing, so if you use water to soften eggplant before frying, you can cook it faster and absorb less oil. 3. Flammulina velutipes must be cooked before eating, so blanch it with boiling water before cooking to ensure your peace of mind.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Suan Xiang Jin Zhen Gu Qie Ni