When marinating eggplant, everyone prepares garlic paste and onion segments in advance. After three minutes, some water is marinated on the surface of the eggplant. The eggplant is getting wetter and colder, and then it is easily coated with starch. The purpose of pouring the basin is to make the starch evenly wrapped in eggplant strips and then put it back for 2 minutes.
Let it take the upper starch and stick it on the eggplant, then sprinkle it with starch and stir it again. Fried eggplant strips can keep crispy taste for a long time. On the contrary, if the starch is wrapped very thin and the strips are very easy to loosen, pour a proper amount of oil into the pot. Try putting an eggplant strip when the oil temperature is 70% hot.
If the packaged tomato strips float immediately, the oil temperature will do. Add tomato strips, fry until the shell becomes hard and the color turns pale yellow, and then take out. Hot pot restaurant will enlarge the oil temperature, then heat it, pour in tomato strips and fry it. Eggplant will taste more crisp.
Leave a little oil in the pot, put a spoonful of Pixian bean paste, stir-fry Chili oil with slow fire, and add garlic to stir-fry until fragrant. Add half a bowl of boiling water, add a spoonful of tomato sauce, a spoonful of sugar to taste, a spoonful of sesame oil to taste, and finally add water starch to thicken. Now, it can only be thickened, not too thin. You can eat more water starch and put less, and pay attention to the concentration value of inlay while adding it.
After the stuffing is mixed, pour in the fried tomato strips, turn them evenly with a shovel, and let the tomato strips be evenly wrapped in the sauce. Turn off the fire and serve. Sprinkle a little onion to decorate them. The surface is particularly crisp and delicious. Try it when you have time. The current content ends here. Friends who like cooking can click on the attention, and everyone can communicate with each other in the comment area.