Garlic Enoki Mushroom and Eggplant Puree

Overview

How to cook Garlic Enoki Mushroom and Eggplant Puree at home

Tags

• hot dishes
• eggplant
• enoki mushroom
• horn chili
• meat
• qixian doubanjiang
• shaoxing cooking wine
• garlic
• pepper

Ingredients

Steps

1. 1 Ingredients pictures

   

2. 2 Add appropriate amount of Shaoxing wine and pepper to the minced meat and let it sit for about 15 minutes

   

3. 3 Remove the seeds from the horn pepper and cut into shreds; cut the eggplant into cubes and set aside. Finely chop garlic cloves

   

4. 4 Boil water in a casserole and blanch the cut eggplant pieces. If you don't like the eggplant cubes to absorb too much oil in the following steps, you might as well cook the eggplant cubes in boiling water for 5-10 minutes until soft.

   

5. 5 Stir-fry the shredded peppers in an oil pan over medium heat, and add Qixian bean paste until red oil emerges.

   

6. 6 Add the minced meat from Step 2 to the shredded peppers and stir-fry over medium heat until cooked

   

7. 7 Cut the enoki mushrooms into three sections and blanch them in boiling water for 2 minutes, then add them to the minced meat and stir-fry together

   

8. 8 Then add the eggplant cubes, stir-fry over medium heat for 5 minutes, add two tablespoons of water, cover the pot, and simmer for 10 minutes

   

9. 9 Pour out the eggplant puree from Step 8, but remember to sauté the minced garlic before serving! When the finely chopped garlic is fried until golden, you can smell the fragrant garlic smell! Turn off the heat!

   

10. 10 Sprinkle the sautéed garlic and pepper shreds on the eggplant meat. It’s fragrant and ready to serve! !

    

11. 11 It’s so delicious that you can wipe out the whole plate!