Cooking Steps

1. 

   Step1:Wash eggplant and peel it (or not. Peeling will taste better). Cut into hobs. Then someone fainted. What is a hob block? The hob piece is a bit like a triangle piece. Sister Shiguang tells you that it's easy to understand. You cut the eggplant while rolling it. Take the eggplant in your left hand and roll it. In your right hand, you'll give it a knife. It's been cut and become honest all the time. Is it super victorious

2. 

   Step2:Potatoes are also cut with a hob. The method is the same as above, but potatoes are not easy to cut too thick. Otherwise, they are not easy to mature. It's only half the thickness of eggplant

3. 

   Step3:Pepper can be cut into triangles with persimmon or sharp pepper or with a hob or with carrots (knock on the blackboard. Don't cut into hobs too easily) to match colors. Of course, it also makes balanced nutrition

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   Step4:Slice the scallion into thick slices. Pat the garlic lightly and slice it. Slice the ginger into small slices. It doesn't need a lot to use in the pan

5. 

   Step5:Before frying eggplant, let's hang a paste (Hu, four tones) and wrap it. After a while, the oil will be absorbed less. Put a tablespoon of starch into a proper amount of water (as little water as possible). Stir the starch into a paste (not in the thin state of thickening) ~ then pour it into the eggplant pieces and mix well

6. 

   Step6:The pot is dried (no water, no oil splashing) and filled with vegetable oil. Generally, soybean oil is preferred in Northeast China. Therefore, the more oil is recommended, the higher the overall heat energy is, the shorter the frying time is, and the less oil the vegetables absorb

7. 

   Step7:When the oil is 50-60% hot (the oil temperature is about 150-180 ℃), there will be a little smoke in the pot. Put in the potatoes ~ you can use a potato to try it first. Turn the oil surface around the raw material. There will be a lot of bubbles. Then you can put in the potatoes. Put the ingredients close to the edge of the pot when you put them in. Don't put your hands too far away from the oil surface ~ don't throw them down from a very high distance for fear of scalding. The farther away from the oil surface, the easier it is to get oil flowers ~ I'm not sure. Put the ingredients into the spoon. Then put the spoon into the oil pan

8. 

   Step8:Potatoes are not easy to ripen compared with eggplant. It's not easy to fry them slowly with medium or small fire. If not, they will be charred internally and fried at the same time. At the same time, flip them with a spatula to avoid mutual adhesion

9. 

   Step9:When the potatoes are golden and slightly lean, remove them and then turn them into medium fires. Raise the oil temperature t

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