Flavor eggplant (feng wei qie zi )

Flavor eggplant

Introduction:

"After eating fish flavored eggplant and spicy chicken eggplant, someone said that they still like eggplant, but I will. How can I do it? I wonder what else I can do. The eggplant is fried, but it doesn't taste like soft. If you boil it into juice with sugar, just like making shredded cabbage, the surface will be covered with a thin layer of sugar juice to form a crispy sugar skin, so that it won't collapse. It's Crispy on the outside and tender in the inside. It should taste good. I think this prescription will do. Well, make it and try it

Production steps:

Step 1: clean green pepper and cut into strips, slice garlic and ginger.

Step 2: wash the eggplant, cut into hob pieces, and wrap with dry starch.

Step 3: set the oil in the pot, and when it is 70% hot, fry the eggplant to make it slightly yellow, and take out the oil.

Step 4: leave the bottom oil in the pot, add pepper, ginger slices and dry red pepper, and saute until fragrant.

Step 5: put in a spoonful of sugar, stir fry into oil sugar juice.

Step 6: pour in the eggplant with controlled oil and let the oil and sugar juice wrap the eggplant.

Step 7: pour in garlic slices and green pepper strips.

Step 8: sprinkle in a little salt, stir fry gently, then mix.

Materials required:

Eggplant: moderate

Oil: right amount

Refined salt: right amount

Ginger: moderate

Garlic: right amount

Starch: right amount

Zanthoxylum bungeanum: right amount

Sugar: right amount

Dry red pepper: right amount

Note: 1, eggplant to cut into a bit thick hob block, or fried eggplant is too thin, not crisp. 2. When boiling syrup, don't put too much sugar, how much to form a thin layer of crispy on the surface of eggplant pieces, and they don't stick to each other. 3. Add ginger and garlic to improve the taste.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: strange

Chinese PinYin : Feng Wei Qie Zi