Pan-fried eggplant slices
By CamylleOrn
The color is bright, the outside is crisp and tender on the inside, the taste is like fish, and the color, aroma and aroma are complete!
Recipe Recommendations
- long eggplant appropriate amount
- Green and red pepper seeds appropriate amount
- diced green onion appropriate amount
- ginger appropriate amount
- minced garlic appropriate amount
- egg yolk appropriate amount
- salt appropriate amount
- pepper appropriate amount
- white sugar appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- starch appropriate amount
- edible oil appropriate amount
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Pan-fried eggplant slices
1
Peel and wash the long eggplant, cut it into thick slices, then cut it with a cross knife, marinate it with salt, pat on the dry starch, and dip it in the egg yolk solution.
2
Put the oil into the pan. When the oil temperature is 40% hot, add the eggplant slices and fry until golden brown and remove.
3
Drain the oil and set aside.
4
Leave the remaining oil in the pan, heat the oil and add ginger, onion and garlic. When the aroma is fragrant, add diced green and red pepper, eggplant slices, salt, pepper powder, soy sauce, white sugar, chicken essence, and cook until the eggplant is soft and fragrant. Thicker with water starch, add the green garlic segments and stir well and remove the pan.