The practice of cooking eggplant in restaurants

The practice of cooking eggplant in restaurants;

Ingredients: one green eggplant, one pepper and half a carrot.

Steps:

1. Remove the pedicels from the green eggplant, clean it, scrape off the eggplant skin with a skin scraper, and then change the knife and cut it into hob blocks.

2. Put the eggplant into the basin, pour a few drops of water, add appropriate amount of starch, and stir well by hand.

3. Wash pepper, remove seeds and cut into small pieces. Wash, peel and slice carrots.

4. Take a smaller pot, add cooking oil to the pot, heat it to 60%, add eggplant, and fry the eggplant on medium heat until the skin is slightly yellow and the inside is cooked. Then take out the eggplant and put it on a plate to cool for a while.

5. Stir a bowl of juice while cooling the eggplant, take a small bowl, add a spoonful of starch, two spoonfuls of soy sauce, half a spoonful of oyster sauce, half a spoonful of mature vinegar, one spoonful of sugar, a little salt, and add water to stir well.

6. Continue to burn the oil pan to 90% heat, put the eggplant into the pan, quickly fry it again, fry until the surface is golden and crisp, take it out and put it in the pan to control the oil. After the second frying, the eggplant can keep its crisp taste.

7, another pot, add a little cooking oil, stir-fry chopped green onion and garlic slices.

8. Add the chopped carrots and peppers, stir fry for a while, and pour in the prepared juice.

9. Pour in the fried eggplant, stir well, add a little minced garlic to taste and then take out the pot.