Thai sweet spicy cheese

1

Scratch the eggplant. Scratch the blade

2

A few drops of vinegar (or lemonade) in the water, so that the eggplant is immersed for about 10 minutes

3

Five flowers and meat washers. Slicing tablets

4

There's a little bottom oil in the pot, and I'm gonna put some flowers in it, and I'm gonna blow garlic and ginger

5

The eggplant extracts dried water from the water (without having to squeeze water with its hands) and goes into the fire; the continuous flipping to the eggplant starts to get soft, and it goes to Thai spicy sauce, chickens, and continues to be fried for one or two minutes

* The sauce I used this time was Thai sweet chili sauce! What an unexpected surprise, the sweet and spicy eggplant is delicious

* For spicy people, you can use Pi County bean paste and millet pepper

Lessons learned after practice:

1. After cutting the eggplant into slices, soak it in water with a few drops of vinegar (or lemon juice) added to absorb enough water on the one hand; it can also avoid oxidation and blackening;

2. The oil used in frying the eggplant is lard made from pork belly. It is fragrant!

3. During the process of frying the eggplant, do not add a drop of water, but constantly stir fry until the eggplant becomes soft!



This is how the soft and waxy eggplant is fried...