Main ingredients: eggplant (purple skin, long) 750 grams

Seasoning: 80 grams of peanut oil, 10 grams of cooking wine, 8 grams of salt, 1 gram of monosodium glutamate (MSG), 5 grams of sugar, 1 gram of pepper, 10 grams of pepper, 15 grams of garlic (white), 15 grams of green onions, 15 grams of ginger, vinegar 10 grams of sesame oil 10 grams of cornstarch (peas) 8 grams

Features of Nine Flavors Cooked Eggplant:

Red color, spicy and soft, fresh and tasty.

Nine flavors cooking eggplant practice:

1. shallots cut into flowers, ginger cut into rice, garlic minced into rice;

2. tender eggplant cut off the tip, peeled, cut into 3 cm thick slices, and then cut into 3 cm long diagonal strips;

3. with soup, salt, sugar, vinegar, monosodium glutamate, chili sauce, sesame oil, 15 grams of wet starch (8 grams of starch and 7 grams of water) and The sauce is made of chopped green onion;

4. Heat oil in a pan to 70%, deep fry the eggplants until golden brown, and then pour into a colander to drain the oil;

5.

Nine flavors of cooking eggplant production tips:

Because there is a frying process, you need to prepare about 1000 grams of peanut oil.