Ingredients and Tools
- Garlic
- Scallion
- Green chili pepper
- Onion
- Tomato
- Green eggplant
- Salt
- Soy sauce
- Egg
- Flour
- Starch
Measurements
- Green eggplant quantity = servings * 0.7 pieces
- Green chili pepper = servings * 0.5 pieces
- Onion = servings * 0.3 pieces
- Tomato = 1 piece
- Scallion = half a stalk
- Garlic = 3 cloves
- Egg = 1 piece
- Flour = green eggplant quantity * 150 grams
- Starch = flour / 4 grams
- Soy sauce = eggplant quantity * 7 grams (round up)
Steps
- Wash the green eggplant, green chili pepper, tomato, onion, and scallion.
- Cut the scallion into 5 mm-wide slices, peel and smash the garlic, cut the tomato into 6 cubic-centimeter pieces, and cut the green chili pepper and onion into 5 g pieces.
- Cut the eggplant into diamond-shaped pieces (first cut 2 cm-thick slices, then cut the slices into 2 cm strips, and finally cut on a diagonal into pieces...).
- Pour the flour into a bowl, add a small amount of water in batches, and stir evenly until a thick batter forms.
- Add the starch, add 30 grams of water, and stir evenly.
- Crack the egg into the bowl, add (flour / 20) grams of salt, and stir evenly.
- Pour the eggplant pieces into the batter and stir so each side of the pieces is coated.
- Turn on high heat, heat the pan, add 500 ml of oil. When you can see a wisp of smoke from the oil, turn to low heat, use chopsticks to add the eggplant pieces to the oil. After all the eggplant pieces are in, turn to medium heat, and fry until the pieces turn golden yellow, then remove and pour out the oil.
- Add (servings * 5) g of oil, add the garlic and scallion slices, stir-fry for 15 seconds, add the green chili pepper pieces and stir-fry for 30 seconds, then add the tomato and stir-fry for 30 seconds.
- Add the fried eggplant pieces, add water until the level is 0.8 times the height of the ingredients in the pot.
- Add soy sauce and (servings * 3) g of salt.
- Wait until the sauce becomes thick (the water level is about 0.2-0.3 times the height of the remaining ingredients), uncover, plate the dish, and turn off the heat.