No wonder the braised eggplant in the restaurant is so delicious, it turns out that the recipe is so simple and so fragrant

Today, I will share with you a classic home-cooked dish, the method of braised eggplant, the taste is juicy, crispy on the outside and tender on the inside, fresh and fragrant, full of color and flavor, delicious to eat

Prepare the ingredients:

Eggplant, dried fungus, corn starch, cooking oil, green and red peppers, chopped green onions, minced ginger, minced garlic, bean paste, tomato paste, salt, monosodium glutamate, sugar, water starch

Here's how:

1. Put a few dried fungus into the bowl first, then add warm water to soak for a while, and soak the fungus; Prepare two washed eggplants, first cut off the eggplant stems with a knife, then peel off the skin of the eggplant one by one, then cut the eggplant in half, and then cut all the eggplant into hob pieces, put the cut eggplant into the basin, and then add cornstarch to the basin in stages, directly mix it with both hands, so that the eggplant can be evenly coated with starch, and then sprinkle a small amount of water, continue to add starch and stir evenly, so that the eggplant is coated with more starch, so that the eggplant is not easy to absorb oil, and finally mix it like this.

2. Next, pour more oil into the pot, after the oil is hot, put the starch-coated eggplant into the oil pan and fry, after the eggplant is put in, stir and stir with chopsticks to prevent the eggplant from sticking together, fry the eggplant thoroughly, fry it until it is golden brown, and then take out the eggplant oil control.

3. Prepare two washed green and red peppers, remove the seeds from the peppers, and cut all the peppers into slices.

4. At this time, the fungus is soaked, clean the dust on the fungus, wash the fungus, and then tear it directly into small flowers by hand, after the water in the pot is boiled, pour the fungus directly into the pot and blanch it, boil for about two minutes, cook the fungus, disinfect it, and then put the fungus into the cold water bowl to cool.

5. Pour a small amount of oil into the pot, add green onions, ginger and garlic to fry the fragrance after the oil is hot, then add a spoonful of bean paste to the pot, then add tomato sauce to stir-fry, fry the red oil in the bean paste and the sweet and sour taste in the tomato sauce, and then add a small amount of water to the pot and stir it, then add green and red peppers and fungus to stir a few times, and then pour the fried eggplant into it and stir-fry evenly, fry the green and red peppers until they are broken, add a small spoon of salt and a small spoon of monosodium glutamate to the pot, Then add more sugar and stir-fry evenly, and finally add some water starch to the pot, stir-fry evenly and then turn off the heat and get out of the pot.