The practices are as follows: first, everyone prepares food in advance, potatoes, long eggplant and peppers. It is best to use purple eggplant, green eggplant and green pepper for color matching, which will not look good. Cut the potato skin into symmetrical hob pieces, put it in water to wash off the cassava starch on it, and then change it into small blisters to prevent the air from oxidizing and fading. The long eggplant is also cut into turning blocks. Try not to peel the long eggplant, otherwise it is very easy to absorb a lot of vegetable oil. After cutting, add a spoonful of edible salt and marinate it evenly by hand to kill the water inside, which can not only avoid the long eggplant from blackening, but also destroy the sponge in it and reduce the absorption of residual oil.
Slice the pepper, remove the seeds and cut into prismatic pieces. When cutting, make sure that the sizes of pepper, potato and long eggplant are the same as possible, so that the fried chicken shreds are more harmonious, beautiful and generous. Prepare a few garlic pieces in advance and cut the ginger pieces into prismatic pieces. In addition, prepare a small plate in advance, add 2 grams of edible salt, 3 grams of soy sauce 10, 3 grams of soy sauce, 3 grams of white sugar and 2 grams of monosodium glutamate, and then pour in a small spoon of cold water and stir evenly for reservation.
Disanxian is delicious but oily, so we should keep a good grasp of the temperature when frying again, and try to reduce the excessive penetration of vegetable oil into the food. First, let's fry potatoes. When the temperature is 50% hot, it is 50% hot when wooden chopsticks are put in and surrounded by bubbles. Drain the potatoes and put them in the pot, and separate them with a hedge to prevent them from sticking to the pot and often stir them in a wok. Then the fried potatoes will be more symmetrical in color. Fry them into burnt edges and fry them orange to control oil and replenish water.
Then sprinkle a layer of cassava starch on the top of the long eggplant, pour it into the long eggplant with the oil temperature as high as 60%. The high temperature will quickly set the cassava starch on the surface of the long eggplant and reduce the residual oil absorption. Stir it from time to time during the period, and fry the long eggplant as thoroughly as possible. When the eggplant skin is folded and the edge is tilted, fish it up to control the oil and replenish water, and finally slide the pepper in the hot oil slightly.
Leave a small amount of oil in the pot, add onion, ginger, garlic and pepper, stir-fry until tender, pour in the prepared juice, hook in a little thickening powder after the fire boils, pour in the fried potatoes, long eggplant and pepper, quickly turn it over so that the juice is full of food, and then turn over the fish.