Flavor eggplant
1. First of all, we wash the purple eggplant, cut it in half, then cut it into 3 cm sections, then rinse it with clear water and sprinkle a layer of starch on the eggplant, so that the starch can be evenly wrapped on the surface of the eggplant to prevent the eggplant from absorbing a lot of oil when frying.
2. Cut the ginger into rhombic slices, cut the green onions into chopped green onion, put them into the basin together, then grab a pinch of pepper, a few dried peppers and cut a little parsley for later use. Next, let's fry the eggplant. When frying eggplant, the oil temperature is higher. When it is about 60% hot, pour the eggplant into the pot. Starch will quickly brittle and solidify when it is hot, so as to avoid eggplant absorbing a lot of oil. Decoct for about 1 min, and taking out. 4. Then raise the oil temperature to 70% heat, turn a small torch and pour the eggplant into the pot before frying. During this period, you should turn it over frequently to make the eggplant evenly heated. When the eggplant surface is golden and crisp, you can control the oil. When you turn the spoon, you can hear a crisp crash.
5. Leave a little base oil in the pot, pour the onion, ginger, pepper and pepper into the pot and stir fry together. Keep the fire down, and don't fry the pepper. Stir-fry, add a little water, pour in 10g steamed fish and soy sauce, 5g fresh essence, 2g chicken powder, and appropriate amount of sugar. If you like something sweet, you can put more sugar in it. ? 6. Stir to melt the seasoning, pour the fried eggplant into the pot, turn the pot quickly and evenly, and let the juice evenly wrap on the surface of the eggplant, so that it can be eaten. Finally, add coriander, which is delicious. Fresh out of the pot tastes the best. The outer layer is burnt, and the inner layer is tender but not greasy. ?