Steps to cook crispy roasted eggplant

Today I would like to introduce to you a Northeastern version of crispy roasted eggplant, which is delicious.

Crispy Fried Eggplant

In the vast area of ​​Northeast China, some popular dishes are well-known to everyone, such as sweet and sour pork, roasted eggplant, pork and sauerkraut stewed with vermicelli, etc.

When I was in middle school, I went to Beijing for a trip with my dad. When the braised eggplant was served in the restaurant, I thought it was the wrong dish. After asking, I found out that this is how braised eggplant is cooked in Beijing, and it is very similar to the braised eggplant here.

In comparison, I still prefer the roasted eggplant from Northeast China. Eat it while it’s steaming hot. The burnt aroma is wrapped with the fragrance of eggplant. It’s crispy on the outside and tender on the inside, oily but not greasy, which makes people can’t help but enjoy it.

I strongly agree with the saying “Food is the first necessity of the people”. Our ancestors were so wise.

What is life? No matter how you live your life, no matter who you are, in the end, it is nothing more than a life of three meals a day and a night's sleep. You can go without sleep for several days, but you cannot go without food for several days.

I can sit in a high-end hotel and eat abalone and sea cucumber, or I can stand at a roadside stall and endure the stench to wait to eat the stinky tofu that smells bad but tastes delicious; I can cook a bowl of noodles at home as a meal, or I can go to an authentic Western pastry shop to taste my favorite Black Forest, cappuccino and wife cake.

No matter what I eat, I eat it with big mouthfuls, savoring it carefully, moving my cheeks, letting the taste and aroma of the food fill my mouth, stomach, and heart. The joy of eating has an eternal magic for me.

Thanks to my parents, although they didn't give me a look that I can be proud of, they gave me a healthy body and a contented heart, allowing me to fully enjoy the pleasure of eating and feel all the love in the world.

Crispy Roasted Eggplant

150g green eggplant starch

Salt and oil

Onion and green pepper

Soy Sauce Vinegar

Chicken Essence Water

How to make crispy roasted eggplant

1. Wash two green eggplants, peel and remove the stems, and cut into large triangle-shaped pieces

2. Add about 150 grams of starch, cold water and a little salt to make a paste. Add water little by little and stir for a while. Make sure the consistency is neither too dry nor too thin, and there are no particles. When you pick it up with your hands, the juice will flow out. Add a few drops of oil

3. Stir again to dissolve the oil in the starch paste

4. Pour the eggplant into the starch paste and stir until each piece of eggplant is evenly coated with starch paste.

5. Pour half a spoon of oil into the wok. The more oil you need, the faster it will fry. The oil temperature must be controlled well, 70% hot. You can throw slices of chopped green onion into the oil. When bubbles appear, you can gently put the eggplants into the oil one by one. When they are golden brown, take them out and put them on a plate. (This time the frying was not good. I was busy doing other things while the oil was hot. The oil temperature was too high, and the color of the fried eggplant was a little black. I was busy, so the photos are a little blurry. Friends, please take this as a warning)

6. Take another wok, pour in a little oil, heat it up, add the chopped onions and green peppers, and use soy sauce, vinegar, salt, chicken essence, water, and starch to make a sauce. Stir-fry the onions and green peppers, then pour in the sauce and bring to a boil over high heat. At this time, pour the eggplants into the oil pan and fry for 30 seconds, quickly remove them and drain the oil. Pour the eggplants into the wok, stir-fry quickly to coat them evenly with the sauce, and then serve on a plate.