1. 4 long purple eggplants, washed
2. Peeled
3. Slice
4. Add 2 scoops of starch
5. Shake the pot so that the surface of the egg strips is coated with a thin layer of starch
6. Fill the pot with oil to heat up, the oil temperature should be higher, 60% to 70% hot, put the eggplant strips, and fry on medium heat
7. Deep-fried until cut into golden brown
8. Fish out for spare
9. While frying the eggplant strips, prepare the sauce, add 1 spoon of sweet noodle sauce to a small bowl
10. Add oyster sauce and light soy sauce
11. Add appropriate amount of water and stir evenly
12. Heat oil in a pot, sauté the chopped green onion and ginger
13. Pour the sauce and sauté until fragrant
14. Add half a bowl of broth (the ribs soup I used, I used the bowl with the sauce just now, so it’s this color)
15. Stir the soup, bring it to a boil, taste it, it's a bit weak, I added a little salt, and a little sugar
16. Add the fried eggplant strips, don't stir it randomly, push gently to keep the eggplant strips smooth and long
17. Bring to medium-low heat until the eggplant strips are delicious, the soup is left on the bottom of the pot, add minced garlic, and cook until the garlic aroma
18. Add water starch, thicken the thick gorgon and get out of the pot
19. The finished product is delicious, and the whole family praised it.
Tips:1. Fried eggplant with high oil temperature has relatively little oil absorption.
2. To make eggplants, especially those with sauce, adding minced garlic is definitely the finishing touch.
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