Hakka fried eggplant

Yuehuo

People in Taiwan Province like to add herbs to their cooking, which makes the dishes full of unique flavor. Perilla leaf is the most commonly used herb in Taiwan Province Province. Its extraordinary fragrance lingers on everyone's nose from the moment it enters the pot. The addition of golden scallops made this simple fried eggplant particularly wonderful, and all the questions were answered satisfactorily at the moment of entrance. Calorific label: The calorie of this dish is 100 calories per person.

material

3 long eggplants (about 400g), 20g perilla leaves, 30g scallops, 3 cloves of garlic, ginger 1 tablet (about 5g), sugar 1 spoon (15g), salt 1 teaspoon (5g) and 2 tablespoons of soy sauce (20ml).

working methods

Wash the long eggplant, remove the pedicle, and cut it into small strips 5cm long and 1cm thick. Soak scallops in hot water for 30 minutes, break them into filaments by hand after being completely soaked, and then fully drain the water.

Chop garlic. Peel and mince ginger. Remove the thicker branches and leaves from the leaves of Perilla frutescens, keep the tender leaves at the top, and wash them for later use.

Heat the oil in the pan over medium heat. When it is 50% hot (you can feel the heat rising when you put the back of your hand on the pot), add eggplant strips, fry for 2 minutes on high fire, and take out the eggplant and drain the oil for later use.

Then put the dried Beth into the oil pan, fry it slowly with low fire until golden brown, and then take it out and use kitchen paper to absorb oil.

Leave the bottom oil in the pot, heat it with high fire, add perilla leaves, Jiang Mo and minced garlic, stir fry until fragrant, put the fried eggplant strips in the pot, and add Guangdong rice wine, salt, chicken essence, soy sauce and white sugar to stir fry evenly.

Finally, before the pan, add the fried dried Beth and stir-fry a few times.

skill

Scallops are crispy and delicious after frying, but before frying, they must be fully squeezed and drained to avoid splashing oil and hurting their arms.