Control of oil temperature of roasted eggplant

Preparation materials: 1 round eggplant, 1 green pepper, 5 cloves of garlic, 2 tablespoons of starch, 1 tablespoon of sugar.

Production steps:

1, mince garlic.

2. Slice the green pepper.

3、? Cut the eggplant into strips.

4. Add 2 grams of salt.

5. Sprinkle with starch and mix well.

6. Add peanut oil.

7. Wrap the tomato strips with starch.

8. Fry until the tomato strips are soft.

9. Add star anise and stir fry.

10, with sugar and sweet noodle sauce.

1 1, let the sauce wrap the tomato strips.

12, add green pepper and stir fry.

13, add garlic.

14, finished product drawing.

Precautions:

The earliest origin of eggplant was in India.

Eggplant was introduced into Sichuan from India at the latest in the late Western Han Dynasty. Sichuan and India have been linked since ancient times, but the trade scale is not large because of the rugged mountain roads and many tribes being robbed along the way.

Eggplant was introduced into Sichuan from India at the latest in the late Western Han Dynasty. Sichuan and India have been linked since ancient times, but the trade scale is not large because of the rugged mountain roads and many tribes being robbed along the way.

During the period of Emperor Wu of the Han Dynasty, when Zhang Qian was sent to the Great Summer Country in Central Asia, he saw that the local people actually used Sichuan specialties "Qiongzhuzhang" and "Shubu", which were sold by Sichuan merchants as "body poison" (called in ancient India) and then imported into Central Asia.