300g eggplant, a little green pepper, onion, chopped green onion, sesame, soy sauce, monosodium glutamate, salt, chicken powder, Chili sauce, cooking wine.

working methods

1. Dice green, red, spicy, onion and other ingredients for later use.

2. Before frying the eggplant strips, dip a little cornflour to make the eggplant slippery.

3, put about 3 tablespoons of oil in the pot, the temperature should be 120 degrees before you can put the eggplant in the pot. High temperature can make eggplant lock the water inside and not get old easily.

Eggplant will be fried in the pot for about 30 seconds.

5. The fried eggplant should be put into boiling water to "fly water" to remove excess oil.

6. After flying, pick up the eggplant strips and drain the water for later use.

7. Pour green pepper and onion into the pot, add light soy sauce, salt, monosodium glutamate, chicken powder, Chili sauce and boiled juice, stir-fry evenly for about 30 seconds, then pour glutinous rice flour and water and cook until sticky.

8. Stir the eggplant strips in the sauce until the eggplant strips are even in color.

9. Stir fry for about a minute, so that the eggplant strips can fully absorb the flavor of the sauce.

10, stir-fry and serve, sprinkle with chopped green onion and sesame seeds.

skill

You can wrap eggplant strips in tin foil and cook them in a microwave oven over medium heat. It feels a little crisp and fragrant.