Salted egg yolk

four

aubergine

1 root

condiments

corn starch

Proper amount

step

1. 1. Prepare the raw materials in advance.

2.2. Crushing salted egg yolk; Cut eggplant into 3-5cm tomato strips, soak in clear water for 2-3 minutes, take out and drain.

3.3. Evenly pat a layer of raw flour on the surface of eggplant with dry water control.

4.4. Pour oil into the pot and heat it to 60% heat. Add cornstarch to tomato strips and fry until the surface is golden. Take it out and drain it for later use.

5.5. Leave a small amount of base oil in the pot, stir-fry the crushed salted egg yolk in the pot until it bubbles evenly, and then stir-fry the fried tomato strips so that the surface is evenly covered with salted egg yolk.

6.6. Cook a dish in a pot