1. Cut the eggplant into pieces with a hob. Add salt to marinate evenly for a while, the eggplant will be slightly out of water, which is good for sticking powder on the back, this is a small trick
2. Garlic smashed, red pepper cut into pieces
3. Take about 10 grams of soy sauce
4. Take about 5 grams of rice vinegar
5. Take a small spoonful of soybean paste, don’t use too much here, just a little bit of sauce
6. Add cornstarch to the marinated eggplant. I use the ground baking tray, which has a large area and is easier to operate
7. Mix evenly so that the eggplant pieces stick to the starch evenly
8. The frying pan is hot. I like to use a small frying pan to fry food. You can use less oil and fry the eggplant cubes in the pan until slightly yellow. The oil temperature should be higher, so that the shape can be set after the pot
9. Fried eggplant
10. There will be extra starch when the baking pan is used. Add water to make starch water. Here you can add some starch to adjust the concentration.
11. Pour oil from the pan, fry the red pepper and garlic
12. Add seasoning
13. Pour the starch water after sautéing. A small amount of sugar can be added to the starch water. Boiled into thick gorgon juice
14. Prepare garlic and Luo Ye
15. Then pour the eggplant pieces. Turn evenly
16. Then add basil
17. Turn off the heat and mix evenly.
18. Just install it
Tips:1. Eggplant is easier to flour after pickling;
2. Because salt is added, soy sauce and soybean paste are used, so there is no need to add salt;
3. The oil temperature should be higher when frying the eggplants, and the shape can be set after the pan, avoiding too much powder;
4. The ingredients can be matched with red pepper, green pepper, garlic sprouts, parsley, etc.
