2. Mix the medium-gluten flour with cold water, knead it into a dough that is neither soft nor hard, cover it with plastic wrap or cover it, and reuse it for about 30 minutes. The dough is soft and wet.
3, round eggplant washed, pedicled, the skin is not cut, which is rich in minerals and anthocyanins.
4. Cut the eggplant into large pieces of about 2 cm and put it in the cooking machine.
5. Make the eggplant slices rotate in the cooking machine by inching, and break them into eggplant slices evenly; Eggplant should not be too broken, a little granule tastes better; Sprinkle 2 grams of salt, mix well and let stand for a few minutes.
6. Cut the shallots into sections and put them into the feeder.
7. Turn over for 5 seconds and mash into chopped green onion. I remember throwing the garlic into the cooking machine before it was ready.
8, onion and garlic are completely broken for 5 seconds.
9. Remove excess water from eggplant, add chopped green onion and garlic, and then scoop two spoonfuls of fried sauce.
10, pour a little sesame oil, and stir these materials evenly with chopsticks; If you want to keep more eggplant juice, you can soak a handful of vermicelli in warm water in advance, chop the vermicelli and mix it with the stuffing to let the eggplant juice be absorbed in the vermicelli.