The traditional Beijing flavor, super oil-saving, the eggplant makes a crispy texture and does not require labor. You can sell more than 150 servings of four to five hundred eggplants a day.

Process

1. Choose long eggplant. Demoiselle knife method of cutting eggplant, and do not need to pad chopsticks, just remember the 30-degree angle, the tip of the knife pointing board. Demoiselle knife to cut both sides, the first side of a 45-degree angle, the second side of a straight knife cut.

2. half a cup of oil in the pot, cut the eggplant into the pot, press the eggplant so that the eggplant fully immersed in the oil, small fire frying golden brown, eggplant sheng out standby.

3. Beat the green onion leaves and ginger slices into juice or boil them into green onion-ginger water, blend them into the sweet noodle sauce, add 1 tablespoon of sugar, and steam them on the wok.

4. Add the oil in the bottom of the pan, add the steamed sauce, then add a spoonful of water, 3 spoons of sugar, stir fry. Open the pot can be put into the eggplant stew, stew 15 minutes out of the pot. Then sprinkle a little green and red pepper and garlic garnish can be.