Fried eggplant in soy sauce

Fried eggplant in soy sauce

Introduction:

"The color is yellow and the taste is sweet and soft."

Production steps:

Step 1: clean the eggplant, cut each eggplant into 4 long strips and set aside.

Step 2: cut onion, ginger and garlic into powder and set aside.

Step 3: fry the eggplant in a fat pan.

Step 4: fry until golden yellow, take out, control the oil, and put it into the plate for standby.

Step 5: heat the peanut oil in the frying pan, fry the onion, ginger and garlic until fragrant.

Step 6: add sweet flour sauce, stir fry, add cooking wine, soy sauce, sugar, clear soup, eggplant.

Step 7: stir fry evenly, add monosodium glutamate and thicken with starch to make the marinade stick to eggplant completely.

Step 8: pour in sesame oil, take out the pot and put it on a plate.

Materials required:

Eggplant: 300g

Minced green onion: 5g

Minced ginger: 5g

Minced garlic: 5g

Soy sauce: 15g

Sugar: 5g

MSG: 3 G

Sweet sauce: 10g

Sesame oil: 3 G

Peanut oil: 500g

Clear soup: 150g

Cooking wine: 2G

Starch: 10g

Note: the color is yellow and the taste is fragrant and soft.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: Maotai flavor