Roasted eggplant

Ingredients: eggplant (long eggplant, round eggplant) 5g, bell pepper 2g

Accessories: one section of onion, two slices of ginger, appropriate amount of flour, appropriate amount of soy sauce (soy sauce and soy sauce), two cloves of garlic, one spoonful of sesame oil, two spoonfuls of sugar and appropriate amount of wet starch

Step. If it is round eggplant, peel it and cut it into 2 cm pieces. Soak in clear water for 5 minutes.

2. Slice the cucumber and cut it into rhombic pieces for beauty. Cut the bell pepper into rhombic pieces.

3. after pouring out the water soaked in the eggplant pieces, sprinkle flour on the eggplant so that there is a thin layer of flour on each eggplant piece.

4. Pour oil (more than a little) into the pot, heat it until the oil temperature is 8% hot, then put the eggplant pieces into the pot and fry them until golden brown and the surface is hard. Take it out for later use. The remaining oil is poured out.

5. Add 1-2 oil and chopped green onion to the pot, Jiang Mo. Pour in 3 tablespoons of water, 2 tablespoons of soy sauce, 2 tablespoons of sugar, 1 tablespoon of salt and a little chicken essence. Add wet starch. Stir. When the soup thickens, add eggplant pieces and stir fry quickly. When the eggplant pieces are covered with the soup, quickly add cucumber and bell pepper slices.

6. the most important thing! When step 5 is completed, pour in two spoonfuls of rice vinegar, stir-fry for another 1 seconds, pour in sesame oil, take out the pan and plate.

7. finally, chop the garlic into minced garlic and sprinkle it on the eggplant. Just do it.