Braised Eggplant

Step 1: Eggplant cut

Prepare a purple eggplant, remove the eggplant tip and cut into uniform hobbies, put it into water, add a little white vinegar and mix, soak for a while, so as not to oxidize and discolor the eggplant.

Step 2: Prepare the side dishes

Break open the green bell pepper and cut it into diamond-shaped slices, cut the red bell pepper into diamond-shaped slices, and use them to match the color, and then prepare a tomato and cut it into small uniform pieces.

Cut the ginger into slices, and break and cut the scallions into chopped green onions.

The third step: to the eggplant block hanging powder

Eggplant is delicious, but there is a drawback to absorb oil, so we in the fried before the surface of the eggplant hanging a layer of dry powder, the use of starch in the heat of the rapid pasting characteristics of isolation of grease, reduce the amount of eggplant oil absorption.

The fourth step: fried eggplant

The pot of boiling oil, oil temperature of about 60% hot into the eggplant, high oil temperature can accelerate the starch paste, frying often turn, so that it is uniformly heated, the eggplant fried into a golden brown when the fish out of the oil control.

This time the eggplant is not crispy enough, we will raise the oil temperature to 7 into the heat, the temperature of about 200, pour into the eggplant and green and red peppers quickly fried for 10 seconds, and immediately poured out, this step is mainly to increase the eggplant crispy texture, and at the same time the green and red peppers slippery cooked, easy to later quickly out of the pot

Step 5: Cooking and frying

Pot to leave a little oil in the pan, put onions and ginger slices burst incense, add tomatoes and ginger slices burst incense, add tomato salsa, pour tomatoes, open medium heat to tomatoes fried, fried red juice, and then add a little water to simmer for a while, simmering out of the fresh taste of tomatoes and color. Then add 2 grams of salt, 2 grams of chicken essence, 1 gram of pepper, 2 grams of sugar to increase the sweet taste, 5 grams of oyster sauce to increase the freshness, and then hooked into a little water starch, the soup collected to the viscous blistering.

Then add the eggplant and green and red bell peppers and stir-fry quickly to get the sauce wrapped around the top of the ingredients. Stir-fry quickly for 10 seconds, before leaving the pan, drizzle a little oil to brighten the color, delicious is ready.

1. Wrapped in cornstarch and high oil temperature frying, can effectively avoid the eggplant to absorb oil.

2. Eggplants must be re-fried for a second time to achieve a crispy texture on the outside and tender inside, and are not easily softened.

3. When frying, try to minimize the time the eggplant stays in the pan, so that it doesn't soften and doesn't taste crispy enough.