This latest ASD "oil you control" has a scale on the side of the pot, and the oil quantity is inclined at 45 degrees, so as to control the oil consumption and eat healthier.

Prepare ingredients, of course, must be fresh.

Wash the eggplant, peel it at intervals, and then cut it into tomato boxes, that is, cut it evenly at intervals, so that things can be stuffed in the middle.

After cutting, soak in clear water to avoid discoloration of eggplant.

Shredded onion.

Green and red peppers can be shredded or diced, depending on personal preference.

After buying fresh shrimp, put it in the refrigerator for about half an hour, and it is easier to shell.

After peeling the shell and removing the shrimp line, crush the shrimp meat with a kitchen knife, and then chop it into shrimp paste with the back of the knife.

Add proper amount of peanut oil, salt, soy sauce and starch to taste, add an egg white, and stir in one direction with chopsticks to make the shrimp paste sticky.

Pour the water out of the eggplant, drain it a little, and soak the shrimp sauce in the tomato box, not too much. After filling, press it a little, and the shrimp paste will fill the tomato box.

Put oil in a hot pan, keep the oil hot on medium heat, put down the tomato box and fry it a little, then turn down the heat and continue frying.

Fry one side until golden brown, and continue to fry the other side until golden brown.

Then scoop up the plate.

After frying, add oil to the pot and stir fry the onion and green pepper a little.

First, put a proper amount of starch, soy sauce, water and Thai sweet and spicy sauce into a bowl, stir well, pour in onion and green pepper, continue to heat and fry, and turn off the heat after the sauce thickens.

Pour part of the sauce into the plate, put the fried eggplant on it, and then pour the rest of the sauce on it, and you can eat it.

This is an appetizer in hot weather.