Ingredients
Hangqie ( 5 roots ) | Nine-story tower or basil ( a handful ) |
Garlic ( Three cloves ) | Shallots ( Three ) |
Thai sweet and spicy sauce ( Two tablespoons ) | Salt ( One teaspoon ) |
Oil (appropriate amount) | |
Water starch ( appropriate amount ) |
Thai-style grilled eggplant Recipe
1. Wash and cut the eggplant into strips shape or hob block.
2.Peel the garlic and cut off the stems; peel the shallots and cut into small pieces; Wash and prepare basil; set aside Thai sweet and spicy sauce.
3.Add a teaspoon of salt to the eggplant strips, mix well, and marinate for fifteen minutes Dehydration.
4. Drain the eggplant with kitchen paper.
5.Add a tablespoon of starch and mix well, let it sit for a while.
6.Use a small frying pan, add more oil and heat until When the heat is 60%, fry the eggplant strips until they shrink and become soft.
7.Use kitchen paper to absorb excess oil from the eggplant strips.
8.Put two spoons of oil for frying eggplant in the wok and heat it until it is 50% hot.Stir-fry garlic cloves and shallots over medium-low heat until golden brown.
9.Put eggplant in the pot, add rice wine and Thai sweet and spicy sauce, and stir-fry evenly.
10.Add nine-layer tower or basil and stir-fry for a while before serving, and finally add a little water Starch brightens dishes.
11.Plate and enjoy!
Tips
1.Pickling the eggplant with salt can release the water in advance, so that it can absorb less oil when frying, and it will not easily make the eggplant turn black.
2.Coat the eggplant with starch and use more frying to coat the eggplant, which can fully isolate the air and prevent the eggplant from turning black during the cooking process.
3.The sweet and spicy sauce here has a sweet taste.You can add a little salt when seasoning, according to your taste.
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