seasoning

4 eggplant about 450g, 2 tbsp oil, 2 tsp sesame oil, cornflour 1 tsp decahydrate 1 tbsp, and 2 coriander chopped.

Fish spice

2 teaspoons of minced garlic, shredded ginger 1 teaspoon of onion 1 tree.

seasoning

2 tablespoons of Zhenjiang vinegar and brown sugar, 2 teaspoons of Sichuan spicy bean paste (full), 2 teaspoons of chicken powder 1 (optional) soy sauce1tablespoon.

prepare

1, eggplant is washed and pedicled. From top to bottom, part of the skin is peeled off alternately, and cut into 5cm (1 inch) sections. Each section is cut in half, with 3 pieces in each half.

2. Every two cut eggplants are wrapped in plastic film and placed on both sides of the turntable respectively, and they are hot for 5 minutes. Remove it, leave it for 5 minutes, remove the adhesive film, and drain the excess water in a dustpan.

3. Prepare fish spices, seasonings and raw powder water.

Practice (1) General heating method

Put oil in a 2-liter shallow pan and heat for 2 minutes. Add fish spices and heat for 2 minutes. Stir in seasoning and cornstarch water, and heat for a long time 1 min. Carefully add eggplant and pour the juice on the table. How hot the fire is 1 min. Pour in sesame oil and remove coriander for food.

Practice (2) Baking tray method

Preheat the baking tray for 5 minutes. Shovel the oil and fish spices evenly, pour in the seasoning, carefully add the eggplant, cover it, and heat for 2 minutes. Put the eggplant around the plate, leave a space in the middle, pour the powdered water, and stir until it is hot 1 min. Mix eggplant and juice well, pour in sesame oil, remove coriander and serve on a plate.