food

A long eggplant

Corn starch+eggs+bread crumbs+tomato sauce+sugar+salt+edible oil+sesame.

step

1. Peel the long eggplant and cut the roots without cutting.

2. The surface is covered with corn starch, and each root must be covered with corn starch.

3. Break up the two eggs and quickly stick the eggplant into the egg liquid.

4. Wrap a layer of bread crumbs on the surface of the egg liquid to ensure that each tomato strip is wrapped with bread crumbs.

5. Pour more oil into the pot and heat it to 60% heat. Just put the bubbles in the oil of chopsticks. Put the eggplant in oil and fry it over medium heat. When frying, scoop up the oil and pour it on the surface to ensure uniform heating.

6. Eggplant fried juice, tomato sauce+sugar+salt+water starch.

7. Fry the eggplant until it is solidified, remove it with a colander, control the oil and put it on the plate.

8. Leave the bottom oil in the pot, pour in the prepared juice, cook until it is thick and quickly pour it on the eggplant, and sprinkle some sesame seeds.