The Practice of Flavored Eggplant Crispy without Oil Absorption
1.
Clean the eggplant and cut it into 4 halves with a knife. Remove the flesh inside and cut into a diamond shape for later use. Remove the seeds of the green and red peppers, clean and cut into pieces. Wash the parsley and cut into sections. Mince garlic and cut dried peppers into sections.
2.
The cut cuts are put into a basin and soaked in cold water for 5 minutes, and then the water is controlled dry and an appropriate amount of sweet potato starch is added to make it evenly coated with starch, and then sprinkled with a little water and coated with starch for use.
3.
Add the right amount of cooking oil to the pot and then heat the oil to 70% hot. Put the eggplant covered with starch into the pot and fry it crispy, then remove the oil for use.
4.
Prepare an empty bowl, add light soy sauce, white vinegar, sugar, salt, chicken essence to the bowl, then stir well and set aside.
5.
Add a little edible oil to the pot, then add green onions, dried chilies, and Chinese pepper to fry until the aroma is added. Then add the just prepared sauce and boil it over a low fire to slightly thicken. Add the fried eggplant, green and red pepper, and coriander. , Then quickly stir fry evenly and sprinkle with white sesame seeds.
Tips:
Production tips:
1: If you want to make the flavored eggplant crispy, the starch must be sweet potato starch because sweet potato starch is a crispy food for frying. Other starches are not as effective as sweet potato starch for frying.
2: If you want the eggplant to not soften, you need to wrap the eggplant several times when it is over the starch. After the starch is coated, sprinkle with water and then wrap the starch so that the eggplant should not soften during cooking.
3: Another point is that the temperature of the oil must be higher when frying the eggplant, because high oil temperature can make the ingredients quickly colored and fried until crispy. Low oil temperature will not only not be crispy but will make the eggplant absorb oil.