Required ingredients

Two eggplants, one green pepper, a little garlic, one ginger, an appropriate amount of chopped green onion, one red pepper, an appropriate amount of corn starch 10g, an appropriate amount of vegetable oil, 2g of salt, 2g of chicken powder, a little sugar, 5g of soy sauce, 2g of soy sauce.

Practice steps

1 first of all, let's prepare the ingredients, cut a few pieces of garlic, cut ginger slices, and cut shallots into chopped green onion. Two green peppers are cut into wide strips, and a piece of red pepper is also cut into wide strips, with green and red. Two purple eggplants, first cut into three sections, then cut into thick slices, and finally cut into eggplant strips.

2. When the ingredients are ready, go to the next step. Let's fry the eggplant. Put 10g corn starch in the eggplant and stick the starch evenly on the eggplant. Corn starch is dipped in it to fry eggplant, which tastes crisp.

3, burn oil in the pot, when the oil temperature is 60% hot, add eggplant to fry eggplant, the oil temperature is slightly higher, and eggplant is more likely to absorb oil when the oil temperature is low. Fry in medium and small fire for about 1 minute, then pour out the eggplant and control the oil for later use.

Next, we start cooking, and then burn the oil in the pot. After the oil is hot, add onion, ginger and garlic, stir-fry until fragrant, and pour in green pepper and stir-fry together. Add 2g of salt (one spoon), 2g of chicken powder, 0.5g of 65438+ white sugar and 5g of light soy sauce, stir fry quickly and melt the seasoning.

5. Don't fry the green and red peppers for too long, then add the eggplant, add a little water, and continue to fry quickly without a lot of heat. Add 2 grams of soy sauce, remove the background color, stir the soy sauce evenly, and serve.