Eggplant Bergamot(fo shou qie zi )

Eggplant Bergamot

Introduction:

"Continue to make trouble with my eggplant. This Bergamot eggplant is learned from others. Some people remove the eggplant skin. I think it's better to keep such a good eggplant skin. Wrapped in a layer of flour and fried eggplant tastes soft and waxy. It's really delicious. I use oyster sauce to make topping. I can also add some minced meat or change it into tomato. It's sour and sweet. It's according to my taste

Production steps:

Step 1: material drawing

Step 2: wash the eggplant and cut it into pieces as shown in the picture

Step 3: wrap the eggplant with flour, chop the onion, ginger and garlic

Step 4: heat enough oil in the pan

Step 5: deep fry the eggplant in oil

Step 6: Fry well and remove the oil

Step 7: take a bowl of oyster sauce, soy sauce, sugar, vinegar and salt, mix well with water

Step 8: stir fry shallot, ginger and garlic in hot oil

Step 9: pour the bowl of juice into the pot and bring to a boil

Step 10: add a little water and starch to thicken

Step 11: pour on eggplant

Materials required:

Eggplant: 2

Onion: right amount

Ginger: right amount

Garlic: right amount

Oyster sauce: right amount

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Vinegar: right amount

Salt: right amount

Flour: right amount

Oil: right amount

Starch: appropriate amount

Note: 1 topping can be made according to personal taste. It is better to choose thick and straight eggplant. Oyster sauce, raw soy sauce and old soy sauce are salty, so you should put less or no salt.

Production difficulty: simple

Technology: deep fried

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Fo Shou Qie Zi