Upgraded Version of Flavored Eggplant
1.
Prepare ingredients.
2.
Peel the eggplant, cut into strips, crush the meringue rolls, and mix the flour, starch and egg white with water into a paste.
3.
Hang the eggplant sticks and fry them in a 70% hot oil pan.
4.
Turn the egg strips over with chopsticks.
5.
Fry until the skin is crispy and golden brown to remove the oil control.
6.
In a separate pot, add oil to heat, add garlic slices, green onions, dried red peppers, and green pepper to fragrant, then add sugar.
7.
Cook in light salt soy sauce.
8.
Bring to medium and small heat until thick.
9.
Put the eggplant strips in the pan and stir fry a few times and turn off the heat.
10.
Put the eggplant strips neatly on the plate (the action should be fast), sprinkle a little meringue roll, and put the top of step 6 in.
Tips:
The starch paste should be slightly thicker to protect the moisture in the eggplant strips when it is over-oiled.