First of all, I want to use this to match this fritter. I can see that the eggplant in the refrigerator is the most suitable. But how can I make this fritter maintain the crispness and taste? Before frying, fry the oil first, make it crisp; think it is more delicious, use pepper is definitely good, but afraid of adding more fresh pepper, plus the moisture in the eggplant, will make my fritters soft What? Haha, I thought of it, with bean paste, it not only makes the fritters taste, but also keeps the fragility of the fritters. Besides, with the addition of this watercress, it adds a lot to this dish. Eggplant is very love to absorb oil when fried, is there any way? Tell a little trick: salt the eggplant in the salt in advance, and then fry in an oil-free pan until it is half-cooked, so that only the normal amount of oil will be very delicious when frying.
Cut the eggplant into rolling pieces and put them in a bowl. Add the appropriate amount of salt.
Prepare other materials
Put the marinated eggplant in a pot and stir fry
The eggplant is fried and discolored, slightly softened and then placed in a dish.
Heat the pan, add the right amount of oil, and fry the sliced fritters.
Put the fried fritters out in a bowl and set aside.
Sauté the garlic cloves with the remaining oil
Then add eggplant stir fry
Then go down to the green pepper and stir fry
Stir fry a few times, add the bean paste and stir fry
Add the fritters and continue to stir fry, so that the bean paste is evenly wrapped in each raw material.
Layer into the disk
1. Eggplant first salted, kill some water, then stir fry in an oil-free pot until the eggplant is soft and soft, so that the next time you fry the eggplant, it will not absorb oil; 2. Put a little fritter for a day to fry it more, use it first in advance; 3. After using the remaining oil in the pot, first sauté the garlic cloves, add the eggplant and green pepper together, stir fry, and then add the bean paste to stir fry, because they are more difficult to taste than the fritters; 4. Then stir fry the fritters and stir them evenly. 5. Remember not to add more salt, because the eggplant is also marinated in oil in advance, and the bean paste also has salt.