How to make eggplant soup
A delicacy with a soft texture! Eggplant soup
0 serving
Within 0 minutes
풀향기
Ingredients
  • Branch
    2ea
  • Cucumber
    little
  • Carrot
    little
  • onion
    little
  • potato starch
    2TS
  • Cooking oil
    suitably
  • Salt
    little
  • brewed soy sauce
    3TS
  • plum extract
    2TS
  • Vinegar
    2.5TS
  • Oligosaccharide
    2.5TS
  • Salt
    little
  • potato starch
    3TS
  • Water
    4TS
Cooking Steps
STEP 1/7
Remove the tip and tip of the eggplant, wash it in running water, cut it into three pieces and cut it into bite-size pieces.
STEP 2/7
Wash cucumbers with salt and slice them thinly into round shapes, remove the skin of carrots and onions, wash them in running water, and slice carrots half a month and onions into appropriate sizes.
STEP 3/7
Put the eggplant in a disposable plastic bag, add starch powder, and coat it with frying clothes. If you use a sanitary bag, it's good because the powder doesn't get on your hands.
STEP 4/7
Pour cooking oil into a heated frying pan and fry the fried eggplant at 170 degrees Celsius until golden brown.
STEP 5/7
Add the amount of sauce ingredients brewed soy sauce, plum juice, vinegar, oligosaccharide, salt, and water and simmer.
STEP 6/7
Boil cucumbers, carrots, and onions, stir in starch water, and remove from heat.
STEP 7/7
Place the fried eggplant on a plate and pour over the sauce.
When choosing a branch, it is better to have vivid purple, moderate size, glossy, and elasticity.
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