1. First cut the eggplant into hob pieces, cut the carrot into prismatic shapes, and cut the green pepper into pieces
2. Cut the green onion, ginger and garlic
3. The batter is adjusted to this level "70% flour + 30% starch" so it is crispy when fried
4. Batter with some salt
5. Heat the pan into the oil
6. I dipped half of the batter, and half did not dip it, so that everyone can see how thick the batter is. Of course, all must be battered before frying! ⊙∀⊙!
7. Fry in the pan at 70% of the oil temperature, and remove it into golden brown
8. After frying, start the seasoning (vinegar+soy sauce+salt+sugar+a little starch). Leave the bottom oil in the pot and sauté the scallion, ginger, garlic and the side dishes. When it is almost fried, pour in the fried eggplant and add the seasoning , Quickly stir and fry out, "Time is too tight and I didn't take a picture at this step"
9. One round eggplant is fried for two plates, and half of the eggplant is enough for the family to eat.
Tips:Starch is added to the batter to make it crispy when fried, and to stir it quickly to keep it from softening
