Eggplant with Sauce
1.
Two purple and two green eggplants, washed and dried to control the moisture
2.
Cut the eggplant into two pieces from the middle, and then cut another piece
3.
Put it in a basin, sprinkle some water, then sprinkle in dry starch and stir well
4.
The oil in the frying spoon is burnt 60% hot, and now the eggplant strips are fried
5.
Fry the eggplant strips until golden, pierce it with chopsticks, the inside will become soft and ready to serve
6.
Add appropriate amount of oil to the frying spoon, stir fragrant with green onion, ginger, garlic and peppercorns. Finally, pick out the peppercorns, green onion, ginger and garlic.
7.
Prepare a bowl of juice in advance. Pour soy sauce, oyster sauce, salt, sugar, vinegar, cooking wine, monosodium glutamate starch in a small bowl, and finally add some water to make a juice
8.
Pour the juice into the spoon and stir as you pour it into a thin juice
9.
Pour the sauce on the eggplant
10.
Sprinkle some coriander on top
11.
Finished picture
Tips:
The skin of eggplant is very nutritious, especially the skin of purple eggplant contains cyanocyanin, so don’t break it off
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