Jiao Lian Egg Strips
1.
Ingredients: Eggplant.
2.
Make a crispy batter, add cornstarch to flour, add baking powder, add water and stir to make a viscous batter, then add 2 tablespoons of vegetable oil, mix well, and let stand for 20 minutes before use.
3.
Wash the eggplant.
4.
Change the knife to cut thick strips.
5.
Dip the eggplant strips into the crispy paste.
6.
Fry in hot oil pan.
7.
Fry to a hard shell on the surface.
8.
Remove and set aside for later use.
9.
Leave the bottom oil in the pot, fry the chopped green onion, and add some oyster sauce.
10.
Bring to a boil with a little water and season with salt.
11.
Pour in water and starch to thicken the thick gorgon.
12.
Boil the gorgon juice to gelatinize and thicken.
13.
Put in spare eggplant strips.
14.
Quickly turn the spoon repeatedly and serve.
15.
Take out the pan and serve.
16.
Sprinkle some melon seeds to garnish, and then serve.
Tips:
1. The crispy paste should not be too thin, sticky and runny are very important.
2. The final juice taste can be matched according to your own taste.
