The method of salted egg yolk eggplant is as follows:

Ingredients: salted egg yolk and eggplant.

auxiliary materials: oil and starch.

1. First, crush the cooked salted egg yolk with a spoon.

2. Cut the washed eggplant into strips about 5 cm, not too thin, about 1 cm thick. Cut it and soak it in clear water for 3 minutes.

3. Take out and drain the water as clean as possible. Wrap the drained tomato strips evenly with a layer of corn starch, and a thin layer is enough.

4. Pour the amount of oil that can overflow the tomato strips into the oil pan, heat the oil to 6%, and add the tomato strips wrapped in powder. Fry until the surface is golden, remove and control the oil.

5. Take another pot, pour a little cooking oil into the pot, heat it, then turn to low heat, then pour the crushed salted egg yolk into the pot and stir-fry it slowly. Stir-fry until the salted egg yolk becomes mushy and starts to foam evenly.

6. Pour in the fried tomato strips and stir them evenly. Remember not to turn them too hard and don't break them. Let the tomato strips be evenly coated with salted egg yolk paste to turn off the heat.