Purple eggplant 2 300 grams (eggplant is used in this long purple eggplant, to choose the best hard a little more soft eggplant inside the general will be hollow, has been old)

Small ingredients: dried chili peppers, pepper (dried chili peppers and peppercorns is to increase into the dish paste spicy flavor) white sesame is to increase the aroma of the embellishments, cilantro, garlic, green and red chili peppers, onion, ginger and garlic slices

Flavored eggplant production method

1, first use a knife to remove the two ends, and then the eggplant from the middle of the broken, and then cut into 2 halves, and use a knife to chip off the eggplant, because the eggplant inside the meat is relatively fluffy and soft, easy to absorb the oil, fried out of the too oily, but also easy to soften back, so this point to slice off, and then cut the eggplant into small pieces, the thickness of 0.5 cm or so.

2, after the eggplant cut we put the water washing again, water washing after the eggplant fished out of the water control, water washing is mainly so that the eggplant water absorption, easy to stick thickening, the eggplant poured into the pot, add a handful of powder thickening, quickly mix the eggplant, and then showered with some water, easy to stick thickening for the second time, this time to add powder thickening to the first time than the more than 2 times, until each eggplant are sticky powder thickening.

3, the following we began to heat the oil on the fire, because we have a small home stove fire, so when you do the oil temperature to be a little higher, not less than 6 into the oil 180 degrees temperature in the pot, this oil temperature is not easy to drop powder, professional stove oil temperature in 5 into.

4, deep frying in the middle to constantly stir with a spoon, so that the eggplant is heated evenly, slowly forced out the water vapor, deep frying time in 2 minutes or so, this time the eggplant crispy skin, color yellow, we fish out the eggplant, ready for the next step of heavy oil, heavy oil is to make the eggplant skin more crispy, heavy oil time of about 1 minute, after this step of frying the eggplant is very crispy.

5, the following then make the flavor sauce, pan oil sautéed chili peppers and onions, ginger and garlic, and then add 50 grams of vinegar, 70 grams of white vinegar, 100 grams of sugar, and then add a fresh soy sauce 20 grams of oyster sauce 30 grams, stirred with a spoon, because the taste is similar to the taste of sugar and vinegar, in the seasoning above the above is not to add monosodium glutamate and chicken, can only be added to the bottom of the taste of salt.

6, this time we look at the pot of flavor sauce simmering more viscous, almost can not see the vapor out, proving that the flavor sauce has been simmering well, and then into the eggplant, and then into the spices and green and red peppers, and then quickly stir-fry evenly, and turn off the fire out of the pot on the plate.

This dish is not a success depends on the eggplant is not back to soft, the production of key points is the eggplant shot powder, deep frying, the flavor of the simmering sauce of the 3 points, shot powder to be divided into 2 times on the powder, so that the powder stuck in the eggplant gravy completely wet, frying time to control the fire, the eggplant fried crispy, and finally simmering flavor of the sauce is not to add water and thickening of the taste of the sauce simmering natural viscous, to master the above 3 points, I believe that at home can also be! I'm sure you'll be able to make a chef-caliber flavorful eggplant at home.