Also, you can't put salt in the roasted eggplant first. If you put salt first, it will be hard.
The practice of cooking eggplant:
Ingredients: 500g eggplant and 200g cucumber.
Accessories: 5g onion ginger, 5g sugar, 20g flour, and 0/0g soy sauce/kloc.
1, cut the long eggplant into hob blocks without peeling. If it is round eggplant, peel it and cut it into 2 cm pieces. Soak in clear water for 5 minutes.
2, cucumber cut into pieces, cut into rhombic pieces for beauty. Cut the bell pepper into rhombic pieces.
3. After pouring off the water soaked in eggplant pieces, sprinkle flour on the eggplant so that there is a thin layer of flour on each piece of eggplant.
4. Pour the oil into the pan (more than a few), heat it until the oil temperature is 80% hot, then put the eggplant pieces into the pan and fry them until they are golden yellow and the surface is hard. Take it out for later use. The remaining oil is poured out.
5, into the pot 1 two oil, chopped green onion Jiang Mo. Pour in 3 tablespoons of water, 2 tablespoons of soy sauce, 2 tablespoons of sugar, salt 1 spoon 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 10 second, 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.
Tips:
1, remember to wrap flour on the eggplant, which will save fuel and make it tender outside.
2. Be sure to pour the vinegar again 15 seconds before cooking.
3. If you are a friend with better skills, you can put soy sauce, salt, chicken essence and sugar into wet starch. When you put onion and ginger in the pot and stir-fry the fragrance, you can pour them into the pot. In this way, the main starch should not be too much