aubergine

flour

starch

salt

soybean

chicken essence

How does the eggplant with sauce collapse?

Eggplant is cut into the desired shape, as long as it is small and easy to cook.

Mix a bowl of juice: mix soy sauce, water, salt and chicken essence according to your favorite ratio, or add a little sugar to taste. The proportion you like is that if you like eggplant with darker color and more soy sauce, put more soy sauce; But I prefer lighter colors, so just put less soy sauce as long as it tastes good. The salty taste is also mastered by yourself. The amount of salt combined with the amount of soy sauce is the same as or slightly lighter than when you usually fry eggplant. But I have a lot of bowls on it, and less than half of them will do. This is the first time, you must make progress through continuous exploration.

Pour the juice into the eggplant and stir well. The juice is subject to the eggplant being covered, and there is still a little left. Can be pickled for a period of time, so that eggplant can absorb some fragrance and moisture.

Mix flour and starch into eggplant according to the ratio of 4: 1, so that each eggplant is stained with a part of flour, as shown in the figure, or a little more than the figure, because noodles are also delicious. Starch can also be left out, but adding it will make the crispy rice crust crisp.

Add the usual amount of cooking oil to the pot, heat it, pour the eggplant into the pot and spread it flat, just like spreading a cake. Fry slowly over medium heat.

When the noodles are fried to golden brown, just paste them a little, which will make them more fragrant. Just fry the eggplant upside down. At this time you can pick up the eggplant and turn it over. We are not pancakes. When one side reaches the maturity of the other side, stir fry a few times to make the eggplant form a separate piece, and then you can go out of the pot.