Cooking Steps

1. 

   Step1:Wash the eggplant. Peel it.

2. 

   Step2:After each eggplant has been peeled, it can be divided into three parts (I'm the eggplant that has been peeled first and then).

3. 

   Step3:Change the flower knife for eggplant. Don't cut off the bottom. If you don't master it well, you can put a pair of chopsticks under when you cut it. It's not easy to cut it off.

4. 

   Step4:Change the eggplant of Huadao and add 3 g salt. Pour in cold water. The salt water is not over eggplant. Marinate it a little.

5. 

   Step5:When marinating eggplant, find a bowl and mix the sauce. 2 tablespoons tomato sauce, 2 tablespoons sugar, 3 tablespoons rice vinegar, 1 tablespoon soy sauce, 1g salt. Stir in a small bowl. Salt can be increased or decreased according to your taste. Because eggplant has been salted, so I put less.

6. 

   Step6:Marinate for about 10 minutes. You can see that the eggplant has wilted. The water is also a little deeper. You can take out the eggplant and squeeze out the extra water. Pay attention to the way. Don't damage the eggplant.

7. 

   Step7:Sprinkle the dried starch evenly on the eggplant.

8. 

   Step8:Heat up the oil in the pot. Shake off the excess starch on the eggplant and fry in the oil pot. When the oil starts to turn up, it's almost fifty percent hot.

9. 

   Step9:Fry the eggplant until it's golden. It's hard. It can be shaped. It's ready to be fished out. If the eggplant is soft with chopsticks, you should raise the oil temperature and continue to fry. Otherwise, the eggplant will be broken. It will not be chrysanthemum shaped.

10. 

    Step10:Cut the onion, ginger and garlic into small pieces. If you don't like it, you can cut it into large pieces. Fry it with oil and then fish it out with a spoon.

11. 

    Step11:After the eggplant is fished out, if there is not too much residue in the oil, you can directly reserve the bottom oil. Stir fry the onion, ginger and garlic. Then add the mixed tomato juice.

12. 

    Step12:Boil the tomato juice to a thick consistency. Turn off the heat and pour it on the fried eggplant.