Korean sauce crispy tomato strips
By VicentaLakin
Recipe Recommendations
- eggplant appropriate amount
- octagonal appropriate amount
- flour appropriate amount
- starch appropriate amount
- Korean hot sauce appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Korean sauce crispy tomato strips
1
Dilute Korean spicy sauce with water for later use.
2
Peel eggplant
3
Cut into 1 cm square strips.
4
Soak the chopped eggplant in cold water for 1 minute.
5
Control the moisture in the soaked eggplant, evenly sprinkle with flour and starch at a ratio of 3:1, so that each eggplant strip is wrapped with flour.
6
Pour oil into the pan, add in the tomato strips and fry until the shell becomes golden brown and hard. Remove.
7
Leave the base oil in the pan, add an star anise, stir fry until fragrant, add diluted Korean spicy sauce, and stir well.
8
Pour in the eggplant strips and stir quickly until evenly dipped in the Korean spicy sauce.Korean sauce crispy tomato strips Make Tips
* When spreading flour and starch, be patient and sprinkle it little by little to make each eggplant stick evenly stained.