Sauteed mushrooms in eggplant sauce
Introduction:
"Eggplant juice, bean curd and mushroom casserole is a simple, nutritious and inexpensive appetizer soup. It's delicious and nutritious."
Production steps:
Step 1: prepare the ingredients.
Step 2: remove impurities and wash Xiuzhen mushroom, stir fry in oil pan for 1 minute and remove.
Step 3: cut tofu into pieces, stir in oil pan, and serve.
Step 4: take the casserole and add the tofu.
Step 5: put in the mushroom.
Step 6: add ginger slices, tomato sauce, and half a bowl of water. Bring to a boil over medium heat for 10 minutes.
Step 7: add salt, smoke fresh, low heat for 5 minutes.
Step 8: add some starch and bring to a boil.
Step 9: add pepper and chicken essence.
Step 10: add sesame oil.
Step 11: add scallion.
Materials required:
Xiuzhengu: 200g
Tofu: 1 piece
Oil: right amount
Salt: right amount
Fresh: moderate
Ginger: right amount
Scallion: right amount
Pepper: right amount
Chicken essence: appropriate amount
Sesame oil: appropriate amount
Starch: appropriate amount
Tomato sauce: right amount
Note: 1. Put some water starch, soup is thicker, like thin soup can not put
Production difficulty: ordinary
Technology: stewing
Production time: half an hour
Taste: sour and salty
Chinese PinYin : Qie Zhi Dou Fu Xiu Zhen Gu Bao
Sauteed mushrooms in eggplant sauce
Flat tip white gourd soup. Bian Jian Dong Gua Tang
Not greasy in summer. Xia Ji Bu You Ni Yue Cai Zhi Qing Shuang Xian Xiang Shi Zi Tou
Shredded chicken and lettuce. Shou Si Ji Rou Wo Sun