Crispy mushroom eggplant with fennel(hui xiang cui gu qie )

Crispy mushroom eggplant with fennel

Introduction:

"To replace bread bran with more healthy corn flakes, to use flour paste as wrapping material, to use oven instead of frying; to use rich but not blunt flavor, to make eggplant crisp, soft, sour, less sweet and slightly spicy, and to have the unique flavor brought by fresh fennel. This dish, with a little Russian seasoning, uses fennel to make a large part of the seasoning, so that the taste of Chinese sauce is very hierarchical. Mushrooms and eggplant are crispy on the outside and waxy on the inside. Dip them in the mixed sauce with strong flavor of fennel. The taste is very rich

Production steps:

Step 1: rinse the mushrooms, wash the eggplant, and take the tender seedlings of fennel;

Step 2: add a little sugar and mushroom seasoning powder into the flour, and mix with water to make flour paste;

Step 3: grind cornflakes into pieces with a blender;

Step 4: slice eggplant and Lentinus edodes with flour paste, and then wrap them with cornflakes;

Step 5: place the corn chips on the eggplant slices and mushroom slices gently;

Step 6: heat up the pan, add cool olive oil, add the separated star anise and stir fry until fragrant, then add Pixian Douban and stir fry until fragrant;

Step 7: stir fry a part of the chopped fennel in the pot, pour in the sugar, vinegar, steamed fish, soy sauce, and starch sauce, thicken them, then add the Lycium barbarum cut into a circle, and drizzle with a little sesame oil;

Step 8: let it dry a little, and then add the remaining chopped fennel;

Step 9: put the eggplant slices and mushroom slices wrapped with cornflakes into a preheated oven at 200 ℃, bake for about 10 minutes until golden and crisp, take them out and put them on a plate, then dip them in fennel juice.

Materials required:

Mushroom: right amount

Eggplant: moderate

Fresh fennel: moderate

Water: moderate

Flour: 1 tbsp

Cornflakes: 2 tbsp

Olive oil: 1 tbsp

Star anise: one

Pixian bean paste: 1 tsp

Steamed fish and soy sauce: 1 tsp

Sugar: 1 teaspoon

Rice vinegar: 2 teaspoons

Starch: a little

Wolfberry: 10 capsules

Sesame oil: 1 teaspoon

Note: 1. You can increase or decrease the amount of Pixian Douban according to your own taste; 2. Fennel seedlings are the best choice for fennel; 3. Increase or decrease the baking time according to the amount of Eggplant and Lentinus edodes; 4. Finally, add fennel after the sauce is not hot, so as not to lose the aroma of raw fennel.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: other

Chinese PinYin : Hui Xiang Cui Gu Qie