How to make fennel crispy mushroom eggplant

Summer has just passed and the food delivery staff have gradually stopped coming. The fact that so many people order takeout shows how lazy modern people are. Although the weather was very hot recently, we cannot eat takeout every day. The oil and salt content in takeout food is seriously exceeded, which will cause illness in the long run. In order to live longer, you might as well go into the kitchen yourself and learn from me how to make this dish of fennel, crispy mushrooms and eggplant.

1. Rinse the mushrooms, wash the eggplant, and take the young fennel shoots.

2.1 Use a blender to grind corn flakes into small pieces

3.2 Add a little sugar and mushroom seasoning powder to the flour and mix with water to make a batter

4.1 Gently press the corn crumbs on the eggplant slices and mushroom slices and place them

5.2 Slice eggplant and mushrooms, coat with batter, and then coat with corn flakes

6. Heat the pan, add cold olive oil, add the separated star anise and sauté until fragrant, then add the Pixian bean paste and fry until fragrant

7. Add some chopped fennel into the pan and stir-fry. Pour in the sugar, vinegar, steamed fish sauce, and starch juice to thicken. Add the cut wolfberries and a little sesame oil.

8. Turn off the heat and let it cool down for a while, then add the remaining chopped fennel

9. Put the eggplant slices and mushroom slices wrapped with corn crumbs into a preheated oven at 200 degrees and bake for about 10 minutes until golden and crispy. Remove from the plate and pour fennel juice around them to dip in and eat.

Although the method of making fennel crispy mushroom eggplant is very simple, it is also the result of my sweat and crystallization. I believe that you are different and can definitely create different delicacies.