Ingredients: about 500 grams of eggplant, about 200 grams of tomato, 3-5 cloves of garlic, 0/0-20 grams of onion, 5 grams of ginger, 5 grams of bell pepper, 5 grams of soy sauce, 2 grams of refined salt, 5 grams of sugar, 3 grams of rice vinegar, 5 grams of starch and a proper amount of vegetable oil;
Exercise:
1. Wash eggplant, peel and cut into pieces for later use.
2. Put the washed tomato cross knife in boiling water for 5 minutes, then take it out and peel it. When the cooked tomato skin is uncovered, cut it into pieces.
3, garlic cloves peeled and chopped into minced garlic, chopped onion, washed ginger and sliced, washed persimmon pepper and cut into pieces.
4. Prepare the bowl juice for cooking eggplant, and add 5g of soy sauce, 2g of colored soy sauce, 2g of refined salt, 5g of white sugar, 20g of clear water, 3g of rice vinegar and 5g of starch.
5. Stir all seasonings evenly for later use.
6. Put the cut eggplant pieces into the pot, pour a little water on the eggplant, then sprinkle the starch and stir evenly, so that the starch is evenly wrapped on the eggplant. The benefits of wrapping starch will make fried eggplant skin more brittle and prevent eggplant from absorbing more oil.
7. Add a little vegetable oil to the pot. When the oil temperature reaches 70% to 80%, add eggplant, fry until the skin is golden and crisp, and take it out for use. The operation time is less than 2 minutes. The oil temperature of fried eggplant must be high. Never put eggplant in the oil pan at low temperature. If the eggplant is put into the oil pan at low temperature, it will absorb a lot of oil, and the fried eggplant tastes greasy.
8. Put the bell pepper and tomato into the oil pan twice, so as to ensure that the bell pepper and tomato are easy to cook and do not change color.
9. Re-start the pot, add a little vegetable oil to the pot, and add onion and ginger to stir fry.
10, add eggplant, tomato and sweet pepper, stir-fry the juice in the bowl quickly and evenly,
1 1. Add minced garlic, stir well, and then take it out of the pan and put it on the plate. A delicious roasted eggplant is ready.
Summary points:
1, round eggplant should be selected within 1 kg, because such eggplant is tender and delicious. Round eggplant is too big, there will be seeds in it, which is not delicious.
2. When frying eggplant, the oil temperature must reach more than 70% heat. If the oil temperature is too low, eggplant absorbs oil easily.
3. when frying eggplant, move quickly, quickly stir the juice evenly and take it out of the pot. Fried eggplant can't be fried in the pot for long. Frying for too long will make it brittle and shapeless.