Ungrilled Eggplant
1.
Cut the eggplant into pieces with a hob. Add salt to marinate evenly for a while, the eggplant will be slightly watery, which is conducive to sticking powder behind, this is a small trick.
2.
The garlic is smashed and the red pepper is cut into pieces.
3.
Take about 10 grams of Heran Organic Soy Sauce.
4.
Take about 5 grams of Heran Organic Brown 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 pan, 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 pieces.
10.
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. Boil it into thick gorgon juice.
14.
Prepare garlic leaves.
15.
Then pour the eggplant pieces. Turn evenly.
16.
Then add basil.
17.
Turn off the heat and mix well.
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 eggplant, so that the shape can be set in the pan to avoid too much powder.
4. The ingredients can be matched with red pepper, green pepper, garlic sprouts, parsley, etc.
