Ingredients:

Two small Chinese long eggplants

A few white mushrooms

2/3 box of firm tofu

One scallion

A few pieces funguses

Sauce:

½ cup broth

½ tbsp. dark soy sauce

1.5 tbsps. light soy sauce

1/2 tbsp. oyster sauce

2.5 tbsp. white rice vinegar

½ tbsp. hot oil

1tsp chicken powder

3 tbsp sugar

Add everything for sauce together and microwave it for one minute

Cut tofu into thin triangle pieces, pan fried each side in a non-stick pan until each side is golden brown.

Cut eggplants also into small pieces and wrap them with some sweet potatoes starch so they won’t absorb too much oil.

In the same non-stick pan add 3 tbsp of vegetable oil and sautéed eggplants until they are soft, take them out of pan and set aside.

In the same pan, add 2 more tbsp of oil and sautéed white part of scallion and some mince garlic first then add the sliced mushrooms and continue cook for 2 minutes.

Add the eggplants and tofu to the pan then add the sauce and mix well, add a few tbsp of corn starch mixture to thicken the sauce. Add the green part of scallion at the end.

主要成份：

兩個中國長茄子

幾個白蘑菇

2/3 盒的老豆腐

一根蔥

幾颗白蘑菇

醬汁：

½ 杯肉湯

½ 湯匙老抽

1.5 大勺生抽

1/2 湯匙蠔油

2.5 湯匙白醋

½ 湯匙辣油

1 茶匙雞粉

3 湯匙糖

把所有醬汁的料加在一起微波一分鐘

豆腐切成薄薄的三角片，在不粘鍋煎每邊直到兩邊都是金黃色。

此外把茄子切成小塊，用一些紅薯澱粉包裹好，这样他們不會吸收太多油。

同一不粘鍋加 3 湯匙植物油和炒茄子，直到他們變軟，拿出了鍋，放置一邊備用。

在同一鍋內，添加更多 2 湯匙油，炒蔥白和大蒜，然後加入切好的蘑菇，繼續炒2 分鐘。

茄子和豆腐放入鍋，然後添加醬汁，拌勻，加入幾湯匙玉米澱粉混合物勾芡醬汁。最后添加蔥綠。