Fried eggplant strips

Fried eggplant strips

Introduction:

Production steps:

Step 1: break up the eggs, shred the green onion and ginger, slice the garlic, shred the peppers and carrots (I don't have peppers, so I use red peppers instead) and mince the pork. Put soy sauce, salt, monosodium glutamate, sugar, vinegar, etc. into a bowl to be used.

Step 2: prepare the wet starch, add the scattered eggs and stir well.

Step 3: remove the pedicel, wash and peel the eggplant, and cut it into 4 cm long and 1 cm square strips.

Step 4: put in the egg and wet starch, hang the paste and stir well.

Step 5: put the oil in the pot and heat it 60-70%.

Step 6: put the eggplant strips into the spoon one by one and deep fry until golden.

Step 7: pour out the oil.

Step 8: put the bottom oil in the pot, heat up, add the minced meat, stir fry a few times, and take out for use.

Step 9: put onion, ginger, garlic, shredded pepper and carrot into the pot.

Step 10: add the fried eggplant.

Step 11: pour in the right juice quickly, turn it over a few times and put it on the plate.

Materials required:

Tender eggplant: 300g

Minced pork: 50g

Pepper: 10g

Carrot: 10g

Eggs: half of them

Wet starch: 75g

Salad oil: 750g

Salt: 5g

MSG: 3 G

Soy sauce: 5g

Sugar: 20g

Vinegar: 10g

Scallion: 3 G

Ginger: 3 G

Garlic: 3 G

Note: the eggplant should be deep fried to be crisp. Pour in the sauce and fry quickly, with good taste.

Production difficulty: simple

Process: firing

Ten minutes: Making

Taste: slightly spicy