Today I will share with you a dish of my family's recent favorite eggplant ravioli, eggplant is really varied, and it is delicious to do anything, but today's practice is guaranteed to make you addicted!

Ingredient List:

Eggplant: 3-0 roots, medium size, preferably fresh

Starch: to taste, for eggplant coating

Green onions: 1 shallots, chopped with green onions

Garlic: 4-0 cloves, minced garlic

Millet spicy: 3-0 pcs, cut into circles

Light soy sauce: 1 scoops

Dark soy sauce: 1/2 scoop

Vinegar: 2 scoops

Vegetarian oyster sauce: 1 scoops (if not, you can substitute it with regular oyster sauce)

Sugar: 1 scoops

Salt: A small spoonful

Water: 1/2 bowl

Bean paste: 1 scoops (optional, add flavor)

Water starch: Appropriate amount, for thickening

Steps:

1. Wash the eggplant clean, then peel it, then divide the eggplant into four and cut it diagonally.

2. Sprinkle some starch on it, mix gently, and let each piece of eggplant be coated in a thin layer, so that when frying, the eggplant can maintain the crispy taste on the outside and tender on the inside.

3. Now let's prepare some ingredients, cut the green onion into thin green onions, chop the garlic into minced garlic after patting it flat, and cut the millet spicy into small rings, red and green, which is tempting to look at.

4. The sauce is the soul of this dish, let's take a bowl, pour half a bowl of water, then add a spoonful of light soy sauce to enhance the flavor, half a spoon of dark soy sauce to a beautiful color, two spoons of aged vinegar to enhance the fragrance, a spoonful of vegetarian oyster sauce to enhance the freshness, and then a spoonful of sugar to make the taste more delicious, and finally sprinkle a small spoon of salt to taste, stir with chopsticks, and the sauce is ready.

5.鍋里倒點油，燒到七成熱的時候，咱們把茄子一塊塊地放進去，用中火慢慢炸。油溫要高一點下鍋，這樣茄子的表面就能快速定型，裡面就不會吸太多油了。炸到茄子金黃酥脆的，就可以撈出來控油了。

6. Leave some base oil in the pot, let's fry the ingredients. Put chopped green onions and minced garlic in a pot, stir-fry until fragrant, add a spoonful of bean paste (if you like a spicier and fragrant taste), and stir-fry the red oil. Then pour in the seasoning sauce that was prepared before, and after boiling, pour in the fried eggplant and millet spicy and stir-fry evenly.

In the last step, let's hook it up. Drizzle in the right amount of water starch to make the soup thicker, so that the eggplant can be better coated with the soup. When the soup is thickened, it is ready to be served.

7. Sprinkle with chopped green onions and garnish, and this delicious eggplant wonton is ready. Although it has been fried, the eggplant does not absorb oil at all, and it tastes crispy on the outside and tender on the inside, especially with rice. The soup on the plate is also not wasted, and it can be used to pour rice and dip steamed buns, which is simply delicious. Personally, I feel that it is even more delicious than fish-flavored eggplant! If you like it, collect it and try it!

Tips:

1. After the eggplant is cut, it should be coated with starch as soon as possible and fried in the pan to avoid the eggplant changing color.

2. When frying eggplant, the oil temperature should be a little higher, so that the surface of the eggplant can be quickly set and the inside will not absorb oil.

3. The proportion of seasoning juice can be adjusted according to personal taste, and those who like sweet and sour taste can add more aged vinegar and sugar.

4. When thickening, add an appropriate amount of water starch to avoid the soup being too viscous or thin.

Watch the video: Don't eat eggplant directly fried, like I did, it is more fragrant than braised pork, and there is no soup left on the table

Proofread by Zhuang Wu