Eggplant (long eggplant, round eggplant) 500g Cucumber (persimmon pepper) 200g

Supplementary Ingredients

Scallion and ginger moderate amount of flour moderate amount

Soy sauce (soya sauce and old soya sauce) moderate amount Garlic moderate amount

Scented oil moderate amount Sugar moderate amount

Wet Starch moderate amount

Authentic Roasted Eggplant Practice Steps

1. Cut the long eggplant into rolled pieces without peeling. If it is round eggplant, peel and cut into 2 cm size pieces. Soak in water for 5 minutes.

2. Cucumber cut into slices, for beauty cut into diamond-shaped slices. Persimmon pepper cut into diamond-shaped slices.

3. After pouring off the water from soaking the eggplant pieces, dust the eggplant with flour so that on each piece of eggplant, there is a thin layer of flour.

4. Pour oil into the pot (more to some), heat until the oil temperature is 80% hot, the eggplant pieces into the pot, deep fry until golden brown and the surface hardens, you can. Strain out and set aside. Pour out the remaining oil.

5. In a wok, add 1 tael of oil, chopped green onion and ginger. Pour in 3 taels of water, 2 tablespoons of soy sauce, 2 tablespoons of sugar, 1 tablespoon of salt, a little chicken essence. Add wet starch. Stir, after the soup thickens, add the eggplant pieces and stir-fry quickly, until the eggplant pieces are covered with soup, quickly add the cucumber and persimmon pepper slices.

6. Most important! Finish step 5, pour in two spoons of rice vinegar, stir-fry for another 10 seconds, pour in sesame oil to start, plate.

7. Finally, the garlic, pat chopped into garlic, sprinkle on the eggplant. Can be.

7.