Material: 500g eggplant.
Accessories: garlic (four cloves), light soy sauce (7g), sugar (4g), cooking wine (7g), oil (200g), chopped green onion (1), raw flour (one tablespoon) and dried red pepper (2).
The materials are simple, and the next step is to simplify them:
1. Prepare eggplant and cut it into strips.
2. Prepare to cut garlic into small pieces, put them in a bowl, and pour in soy sauce, cooking wine, sugar and onion for later use;
3. Prepare another bowl, pour the raw flour into the bowl, add water and mix well (1/5 bowls of water +7g raw flour).
4. Pour the oil in the pan, heat it slightly, add the eggplant, fry until the eggplant becomes soft and yellow, and take it out.
5. Pour out the excess oil, leave a little, pour in the prepared ingredient juice, add the dried red pepper, stir fry, and add the fried eggplant.
6. Stir fry, pour in the prepared raw flour, rinse with cold water and thicken.
7. Stir-fry a little, and you can order onions again.
Tips:
1. Old eggplant, especially after autumn, contains more solanine and should not be eaten too much at one time;
2. Fried eggplant will cause a great loss of vitamin P, which can be reduced by hanging sizing and frying.
3. After eggplant is cut into slices or strips, it will quickly turn from white to brown due to oxidation. If the cut eggplant is soaked in clear water immediately, and then it is picked up and drained during cooking, the color change of eggplant can be avoided.
4. Where the eggplant sepals are connected with the fruit, there is a light ring. The wider this band is, the more obvious it is, and the faster the eggplant fruit grows without aging. If the band is not obvious, it means that the eggplant has stopped growing at harvest, and the eggplant has become old at this time, which affects eating;