Ingredients: 400g of eggplant, 200g of sugar, half an egg, 25g of starch, a little flour, a little sugar, a proper amount of clear water and 500g of clear oil (the actual dosage is 75g).

Practice of colored glaze eggplant

1. Peel eggplant and cut it into hob blocks.

2, eggs, starch into a bowl, add water, a little sugar, stir into a paste, put the eggplant into a paste.

3. Set the pot on fire, put oil, add eggplant when the oil is hot, fry it into red and yellow, and remove the remaining oil.

Grease the tea tray for later use. Remove the oil from the pan, put it in white sugar, stir with a spoon, turn it over two or three times when the eggplant bubbles after saccharification, put the eggplant out of the pan and pry it open with chopsticks, and when it becomes hard, break it piece by piece by hand and put it on the plate.