Cooking Steps

1. 

   Step1:2 peeled tomatoes and cut into pieces for standby (cross knife for tomato surface cutting. Put into boiling water pot for 30 seconds. Take out and peel easily).

2. 

   Step2:Heat the cold oil in a hot pot. Pour 150ml vegetable eggs into the non stick pot. When the egg liquid is slightly solidified, stir fry the eggs until they are tender and smooth out of the pot.

3. 

   Step3:Add a little oil to the pot. Pour in the tomato pieces. Stir fry over low heat until the sand is out. If you like scrambled eggs with more water, add water. Boil for another 30 seconds to thicken the tomato sauce.

4. 

   Step4:Pour in the scrambled vegetable eggs. Add half spoon salt and stir well. *According to the taste, it can be seasoned with a little sugar.

5. 

   Step5:Sprinkle onion on the plate. Tomato scrambled egg is finished.

6. 

   Step6:One pineapple is cut in half. Cut a rectangle on the cutting surface and cut the pineapple meat into 2cm pieces. Cut half green pepper and half red pepper hob into small pieces for standby. 200g Hericium Mushroom hob is cut into 2cm pieces. Use your hands to gently pinch them into balls.

7. 

   Step7:Mix 100g ketchup, 4 tablespoons sugar, 2 tablespoons vinegar, 4 tablespoons water and 1 / 2 teaspoon salt and set aside.

8. 

   Step8:Put 50ml of vegetable eggs into a bowl. Add 3 tablespoons of raw meal to make a batter. Wrap the Hericium Mushroom with batter for later use.

9. 

   Step9:Heat the oil in the pot to 140 degrees. Fry the Hericium erinaceus in the pot until it floats. Drain the oil and cool it. Then fry again in a medium heat of 180 degrees until golden brown. Remove and set aside. Heat a small amount of oil in another pot. Stir fry the green and red peppers until the skin is soft. Serve.

10. 

    Step10:Heat the remaining oil in the pot again. Put in the well mixed sauce and stir fry over low heat until it bubbles slightly.

11. 

    Step11:Put the fried Hericium Mushroom, green and red peppers and pineapple into the pot in turn. Mix all the ingredients evenly and wrap them in the sauce, then turn off the heat. Put in the pineapple shell container. Pineapple Gulu mushroom finished.

12. 

    Step12:2 eggplants peeled and cut into 1cm thick slices for standby.

13. 

    Step13:Add 2 spoonfuls of flour to 150ml of vegetable eggs. Mix into batter. Dip eggplant slices evenly into the batter.

14. 

    Step14:Put the eggplant covered with batter into a 160 degree oil pan and fry until it is yellowish and remove it (turn over frequently when frying). Heat the oil pan to 200 degrees. Fry again until golden brown.

15. 

    Step15:Take another pot. Add 3 tablespoons of seafood soy sauce, 3 tablespoons of vinegar and 1 tablespoon of sugar, stir well. Pour in 100ml of water to dilute the sauce.

16. 

    Step16:Put in the fried eggplant and stir fry until the eggplan

17. 

    Step17: