Eggplant dry-fried bean curd

Ingredients: eggplant, bean curd, garlic, millet chili

Practice:

1. Sauce: 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, ? tablespoon of sugar, 1 tablespoon of salt, 1 tablespoon of cornstarch, ? bowl of water and stirred well to spare

2. Eggplant cleaned and cut into strips, cut bean curd into pieces, millet chili, garlic, cut well

3. Pour oil into the frying pan and heat, oil temperature of 6% heat into the bean curd deep-fried until slightly charred out, into the eggplant deep-fried until golden brown out

4. Pour a little oil sautéed garlic and millet chili, into the eggplant and bean curd, add the sauce and stir-fry evenly, stir-fry until thickened can be