Step 1: Cut Eggplant

Prepare a purple eggplant, remove the eggplant tip and cut it into even pieces, put it into water, add a little white vinegar and soak for a while, so as not to oxidize the eggplant and change color.

Step 2: Prepare the side dishes

Break open the green bell pepper and cut it into diamond-shaped slices, cut the red bell pepper into diamond-shaped slices, and use them to match the color, and then prepare a tomato and cut it into small uniform pieces.

Cut the ginger into slices, and break and cut the scallions into chopped green onions.

The third step: to the eggplant block hanging powder

Eggplant is delicious, but there is a drawback to absorb oil, so we in the fried before the surface of the eggplant hanging a layer of dry powder, the use of starch in the heat of the rapid pasting characteristics of isolation of grease, reduce the amount of eggplant oil absorption.

The fourth step: fried eggplant

The pot of boiling oil, oil temperature of about 60% hot into the eggplant, high oil temperature can accelerate the starch paste, frying often turn, so that it is uniformly heated, the eggplant fried into a golden brown when the fish out of the oil control.

This time the eggplant is not crisp enough, we will raise the oil temperature to 7 into the heat, the temperature of about 200, pour into the eggplant and green and red peppers quickly fried for 10 seconds, and immediately poured out, this step is mainly to increase the eggplant crispy texture, and at the same time the green and red peppers slippery cooked, easy to later quickly out of the pot.

Step 5: Cook and Stir-Fry

Leave a little oil in the pan, add chopped green onion and ginger, add tomato salsa, pour in the tomatoes, open medium heat to stir fry the tomatoes, stir fry the red juice, and then add a little water to simmer for a while, simmering out the fresh flavor and color of the tomatoes. Then add 2 grams of salt, 2 grams of chicken essence, 1 gram of pepper, 2 grams of sugar to increase the sweet taste, 5 grams of oyster sauce to increase the freshness, and then hooked into a little water starch, the soup collected to the viscous blistering.

Then add the eggplant and green and red bell peppers and stir-fry quickly to get the sauce wrapped around the top of the ingredients. Stir-fry for 10 seconds, then drizzle in a little oil to brighten the color before serving.