Making eggplant soup
It's crispy on the outside and moist on the inside. It's good for inviting guests and it's good for snacks
3 serving
Within 30 minutes
하나숲
Ingredients
  • Branch
    3ea
  • Paprika
    2ea
  • Paprika
    2ea
  • chili
    2ea
  • Carrot
    1/5piece
  • onion
    1/2piece
  • Cooking oil
    suitably
  • Oyster sauce
    1T
  • thick soy sauce
    2T
  • Sugar
    1.5T
  • brown rice vinegar
    2T
  • potato starch
  • Water
    1cup
  • corn starch
    7T
  • egg
    1ea
  • Water
    little
  • Salt
    little
  • ground pepper
    little
Cooking Steps
STEP 1/20
Please wash the ingredients thoroughly and get ready
STEP 2/20
Cut it into bite-size pieces and remove the seeds
STEP 3/20
Cut the eggplant diagonally
STEP 4/20
Prepare the eggplants
STEP 5/20
Add a bit of salt and pepper powder to the egg white and mix it
STEP 6/20
Add corn starch and mix~ (adjust the concentration to a slightly thick volume)
STEP 7/20
Add eggplant and mix it
STEP 8/20
Fry at a temperature of 170-180 degrees. (The eggplant should go to the midpoint and rise.)
STEP 9/20
Remove the grease from the kitchen towel
STEP 10/20
Make starch water
STEP 11/20
Put a bit of cooking oil in the royal pan and stir-fry vegetables
STEP 12/20
Pour in a cup of water
STEP 13/20
Add other sauce such as oyster sauce and sugar
STEP 14/20
After cutting it... If the onion becomes half transparent
STEP 15/20
Adjust the concentration while pouring starch water and cut it off a little by little
STEP 16/20
I'll fry the fried eggplant again
STEP 17/20
Remove the grease from the kitchen towel
STEP 18/20
Put it on a plate
STEP 19/20
Put the sweet and sour sauce in a bowl, too
STEP 20/20
Put half of the fried eggplant on a large plate and put the sauce on top
If you fry it twice, it's crispy on the outside But when frying, water comes out of the branches, so oil can splash outside, so you can hurt your hands. Please be careful
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