By Youma's Little Chef
Eggplant 500 g
Ginger minced 0.5g
Chopped shallots 0.5g
One tablespoon of light soy sauce
Minced garlic 1g
Vinegar 2 scoops
Five tablespoons of water
1 scoop of sugar
Half a carrot
Half a green pepper
Sesame oil 3 drops
1. Prepare the ingredients. Eggplant cut into strips, carrots into strips, green peppers into strips, green onion, ginger and garlic minced. Sauce: Soy sauce, vinegar, sugar, sesame oil, water, starch into a sauce for later.
2, heat the pot to refuel, hand placed about 20 cm above the pot, feel the oil temperature rise.
3: When you feel the oil is warm and hot, put the eggplant strips in and quickly stir-fry for about a minute.
4: Add some oil to the spoon and add green onion, ginger and garlic and stir-fry until fragrant.
5: Add shredded carrots and shredded green pepper and stir-fry.
6: Pour in the juice prepared in advance.
7: Add eggplant strips and stir-fry. Simmer for two minutes, then use the remaining temperature to allow the eggplant juice to taste.
8, out of the spoon plate, finished product drawing.
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