Suxinju Quiet Cool Summer Nine-layer Pagoda Fried Eggplant Roll
1.
Prepare the materials.
2.
Wash the eggplant and cut it into long slices. If you can't cut it, you can use a larger planer to slice it into slices. At this time, there may be a slight test of knife skills. In fact, calm down and cut slowly, and you will find that you can also do very well. I believe that when you think about it, you have to do it.
3.
Then cut up the nine-story pagoda. The nine-story pagoda may be relatively unfamiliar to us Chinese. It is often used in western food. It is a kind of spice, similar to our coriander. People who like it like it very much, and those who don't like it say it is smelly. Dice green and red peppers and set aside.
4.
Heat the pan and add a little oil.
5.
Fry the eggplant slices on both sides of the pan until browned, remember to fry them all.
6.
Spread the fried eggplant slices on the chopping board and evenly sprinkle the nine-layer pagoda. I think this process is very beautiful. I enjoy the process and the result.
7.
Roll up the eggplant slices sprinkled with the nine-tiered pagoda, and the fragrance of the nine-tiered pagoda begins to diffuse...
8.
This is the rolled up look, you can set the plate first to prepare for the next step
9.
Put a little oil in the pot and stir-fry the chopped green and red peppers. At this time, the oil temperature should not be too high, so as not to damage the color of the green and red peppers. Just stir-fry slightly until it turns out pale yellow.
10.
Then add light soy sauce, put a little water, add salt and mushrooms to fine-tune the taste, and then thicken the starch with water. Be careful when thickening, don't add too much water starch, just thicken thin.
11.
Finally, pour the sauce on the eggplant rolls, and sprinkle some cooked sesame seeds on top.
12.
Finished product, finished.
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Tips:
Precautions:
1. The eggplant should choose a long and even strip;
2. The slices should be thin and thick to avoid uneven raw and cooked;
3. Eggplant slices will absorb oil when frying. You can brush the oil on the eggplant slices with a brush in advance to avoid too much oil intake;
4. When stir-frying green and red peppers, pay attention to controlling the temperature of the oil. If the temperature is high, the color of the green and red peppers will be destroyed, so it should be simmered slightly. When the color of the oil turns to light yellow, you can add light soy sauce and water.
