The method for making yuxiang kaisen eggplant.

Ingredients Introduction

Main ingredients:Long eggplant(1 piece)tomato(1 piece)apricot mushroom(1 piece)bacon(1 slice)Auxiliary ingredients: chopped green onion ( ), garlic ( )ginger( )a little salt chicken essence( ) Sichuan pepper sauce ( )soy sauce( ) sugar ( )vinegar( ) white roasted sesame( )

＃ACA Baking Celebrity competition # Fish-flavored Display Eggplant:

Main ingredients

Slice the eggplants longitudinally, not cutting through

Cut the shiitake mushrooms and tomatoes into slices

Cut the bacon into pieces

Place all the slices between each piece of eggplant

Brush with a layer of olive oil and sprinkle with an appropriate amount of salt.

7.Preheat the oven to 200 degrees and bake for 30 minutes (oven temperature and time are, please adjust based on your own oven) While baking the eggplants, we will make fish-flavored sauce, stir-fry chopped scallions, ginger, and garlic

Stir-fry with a small amount of oil and ginger

Add Sichuan pepper sauce and stir-fry until fragrant

Add soy sauce, chicken essence, sugar, vinegar, and a little water for seasoning (do not add salt as the soy sauce and Sichuan pepper sauce are already quite salty, same goes for the chicken essence)

Stir-fry the fish-flavored sauce until done, then add garlic and stir quickly before turning off the heat

When the eggplants are ready from baking, drain out the oil in the pan

Pour over the fish-flavored sauce

Sprinkle with chopped green onion, garlic, and roasted sesame seeds when serving

It's time to eat. The baked eggplant uses very little oil.

The fish-flavored sauce pairs well with the savory shiitake mushrooms, and the roasted tomatoes are also great.

The savory fish-flavored sauce pairs wonderfully with tender eggplant, plump chestnut mushrooms, and roasted tomatoes as well.