Crispy Fish Flavored Eggplant
1.
Prepare the ingredients
2.
Peel the eggplant and cut into thick strips.
3.
Sprinkle half a tablespoon of salt on the eggplant strips and stir well with your hands.
4.
Put the eggplant strips into a large basin containing starch, and shake the container with your hands, so that the eggplant strips will be evenly coated with a layer of starch.
5.
Put an appropriate amount of Yuhuang peanut oil in the pot and add an eggplant strip. If small bubbles can form quickly around the eggplant strip, the temperature of the oil will be fine. Fry until the shell hardens and remove it.
6.
Heat the frying pan to 70% hot, and then re-fry the fried eggplant strips until they are slightly yellow.
7.
Heat oil in a pot, stir-fry the bean paste on a low heat to produce red oil, add minced garlic, stir fry, pour into half a bowl of boiling water, add tomato sauce, sugar and oyster sauce to taste. Finally, add water starch to thicken.
8.
Pour in the fried eggplant strips and stir well, so that each eggplant strip is sticky with the gorgon sauce, and then you can serve it on the pan.
Tips:
In addition to fish-flavored juice, it can also be replaced with sweet and sour or tomato juice. It is sweet and sour, one bite at a time, which is more exciting than eating French fries!
1. Frying time-it can be fished out after the first frying to the final shape. If it takes too long, it will become soft and cause the eggplant strips to not form.
2. Sprinkle salt on eggplant strips—— Spreading salt can not only kill part of the water, make the surface moist and make it easier to stick starch, but also prevent the eggplant strips from oxidation
