Eggplant 600g

seasoning

500g of vegetable oil, garlic 1 5g, 2 dried peppers, 2g of monosodium glutamate, 0g of sugar10g, 0g of soy sauce10g, 3g of salt, 5g of starch15g, 5g of water starch, 50g of broth150g, and 50g of starch.

Remove the pedicle of eggplant and wash it.

Step 2

Then put it on the chopping board and cut it into 4 cm long and 1.2 cm thick strips with a knife.

Step 3

Marinate with salt and squeeze water slightly, that is, add dry starch and mix well to pat powder.

Step 4

Remove the roots of shallots, wash and cut into powder; Peel garlic, smash it with a knife, chop it into minced garlic, and cut dried red pepper into small pieces with scissors.

Cooking method:

Step 5

Wash the pan and put it on a high fire. Scoop in 500 grams of vegetable oil (50 grams) and burn it until it is 70% hot.

Step 6

Add tomato strips and fry until golden brown and crisp.

Step 7

Then, take out with a colander and drain the oil.

Step 8

Leave 5 grams of vegetable oil in the original pot, heat it on a medium fire, and add chopped garlic, chopped green onion and dried Chili to stir-fry for fragrance.

Step 9 Pour in crispy tomato strips. Step 10

Add fresh soup and bring to a boil over medium heat.

Step 1 1

Then, add soy sauce, bean paste, refined salt and white sugar to boil.

Step 12

Adjust the taste, and after burning to taste, add monosodium glutamate.

Step 13

Use wet starch to thicken the tomato slices, turn them over until the tomato slices are covered with the sauce, and sprinkle with sesame oil.

Step 14

Sprinkle with chopped green onion and serve.