How to make eggplant strips with teppanyaki sauce

Today I will tell you how to make eggplant strips with teppanyaki sauce. It is actually very simple and you can learn it in a few minutes.

Ingredients:

300g eggplant

A little green pepper and onion

Chopped green onion and a little sesame

Soy sauce, MSG, salt, chicken powder, chili sauce, a little barbecue sauce

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How to make eggplant strips with teppanyaki sauce

1. Chop green and red peppers, onions and other ingredients into small pieces and set aside.

2. Dip the eggplant strips in a little cornstarch before frying to make them smoother.

3. Put about 3 tablespoons of oil in the pot and fry the eggplant at 120 degrees. The high temperature can lock the moisture in the eggplant and prevent it from getting old.

4. Put the eggplant in the pan and fry it for about 30 seconds before taking it out.

5. After frying, put the eggplant into boiling water to remove excess oil.

6. After blanching, pick up the eggplant strips, drain the water and set aside.

7. Pour the green and red peppers and onion pieces into the pot, add soy sauce, salt, MSG, chicken powder, chili sauce and stewed sauce and stir-fry evenly for about 30 seconds, then pour in the starch and water to make a thick paste and cook until it becomes viscous.

8. Add the eggplant strips to the sauce and stir-fry evenly until the eggplant strips have a uniform color.

9. Stir-fry for about one minute to allow the eggplant strips to fully absorb the flavor of the sauce. 10. After frying, serve on a plate and sprinkle with chopped green onions and sesame seeds.

Tips

You can wrap the eggplant strips with tin foil, put them in the microwave and cook them on medium heat. They will taste more delicious if they are a little crispy.