Pan-fried eggplant slices
By AlecBlanda
Xiangjian Slices] is one of the most distinctive dishes in the Cantonese cuisine department. The main cooking method is fried. When frying, it is wrapped in egg yolk liquid. The prepared eggplant slices are bright in color. Stewed the eggplant slices with sea rice and green and red peppers. The taste is like fish. It is a very good eggplant dish.
Recipe Recommendations
- green pepper one
- red pepper one
- Hymie 1 tablespoon
- egg yolk of 2
- dry starch appropriate amount
- clear soup appropriate amount
- diced green onion Half a tablespoon
- ginger Half a tablespoon
- minced garlic Half a tablespoon
- sugar 1 teaspoon
- white pepper 1 teaspoon
- chicken essence appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Pan-fried eggplant slices
1
Wash and peel the eggplants, cut them into slices about 1CM thick, cut them with a cross-cut knife on the surface (cut on both sides), and cut green and red peppers into small hob pieces for later use.
2
Add salt to the chopped eggplant and stir it well, marinate until it tastes delicious.
3
Pour the vegetable oil into the pan and cook it to 40% heat, and pat the marinated eggplant slices on dry starch.
4
Dip in egg yolk solution.
5
Fry in oil until golden brown, remove and drain.
6
Leave the oil in the original pan, add green onions, ginger and minced garlic and cook well.
7
Then add green and red peppers and sea rice and stir-fry slightly.
8
Pour in the clear soup.
9
Add soy sauce, white pepper, sugar, and chicken essence to boil.
10
Pour in the eggplant slices and cook until the eggplant is soft and fragrant. Stir in the pan, add the green garlic slices and stir well.