Saliva aubergine, gust aubergine (authentic restaurant mouthfeel, put very long still maintain aubergine crisp alone door recipe) practice
When eating aubergine of water of this road junction for the first time, true refresh the acknowledge to aubergine, swollen can so delicious. Do not know from when to begin, this dish begins popularity to rise, I believe a lot of children's footwear to also pass in home test, basically can be failure ends. The problem of core is aubergine puts period of time to be met molten, how to also do do not come out the flavour of restaurant, once this problem also is perplexing me, cover the secretary that gives them to be passed nothing more than from some large kitchen mouth till me? Close...

With makings 

Violet aubergine 200 grams
Corn is amylaceous 5 big spoon
Garlic 5 valve
Salt 1 gram
Bai Sha candy 10 grams
Unripe smoke 10 grams
Vinegar 6 grams
Do chili 1
Shallot 2
Ginger 2
Chinese prickly ash 20
Water 20 grams
Ripe white sesame seed 5 grams

Saliva aubergine, gust aubergine (authentic restaurant mouthfeel, put very long still maintain aubergine crisp alone door recipe) practice 

  1. 1.Violet eggplant is cleaned clean, cut thin strip. Garlic cuts garlic powder, ginger section, green is cut paragraph, dry chili Chinese prickly ash gets ready.

    Saliva aubergine, gust aubergine (authentic restaurant mouthfeel, put very long still maintain aubergine crisp alone door recipe) practice measure 1
  2. 2, knock blackboard! ! ! The key came, young scrutiny is good. eggplant fall into water, catch hold, let eggplant sufficient imbibe. (have young associate this moment feels fab for certain, because be to add salt to kill water in the consciousness of a lot of people, fasten anxious, look downward then, there can be a principle to explain from the back! )

    Saliva aubergine, gust aubergine (authentic restaurant mouthfeel, put very long still maintain aubergine crisp alone door recipe) practice measure 2
  3. The aubergine fish out that 3. absorbs water adequately is scattered on dry starch (it is rice starch pointing to jade here oh) , next again water wraps gush a bit again pink, again gush water wraps pink, be 3 in all, achieve the appearance that like me the picture makes. Wrap on thick starch.

    Saliva aubergine, gust aubergine (authentic restaurant mouthfeel, put very long still maintain aubergine crisp alone door recipe) practice measure 3
  4. 4.It is very important one step next, scamper eggplant, burn oil to 67 into heat, blast of the moisture in aubergine of the firebrand in maintaining works, scamper is appeared, arrive two minutes or so about.

    Saliva aubergine, gust aubergine (authentic restaurant mouthfeel, put very long still maintain aubergine crisp alone door recipe) practice measure 4
  5. 5, prepare a small bowl, put salt, candy, sweet vinegar, unripe smoke add clear water, mix up expects juice reserves.

    Saliva aubergine, gust aubergine (authentic restaurant mouthfeel, put very long still maintain aubergine crisp alone door recipe) practice measure 5
  6. Oil of a bit bottom takes in 6. boiler, explode garlic of sweet green ginger, chinese prickly ash and dry chili, add the makings juice of mix up of on one pace, big baked wheaten cake leaves, boil to ropy, the eggplant with put bomb good, break up fry can give boiler. Load dish in, scatter on ready ripe white sesame seed. (I am done today did not put sesame, put can more good-looking oh)
    The saliva aubergine that lets your cannot help doing sth together has been done.

    Saliva aubergine, gust aubergine (authentic restaurant mouthfeel, put very long still maintain aubergine crisp alone door recipe) practice measure 6

Small stick person

1. about allowing the practice with bibulous aubergine, because of the character of aubergine itself, particularly easy and bibulous, if issue boiler blast directly, very fast outside good with respect to meeting blast, but interior is soft, so cool hind aubergine can collapse soft. And after my recipe makes aubergine interior sufficient and bibulous namely, enter boiler complete it is good that the water aubergine interior divides full blast. Outside a long time is being put to still can maintain after been do crisp in tender. This is why we ate for a long time to still can maintain in restaurant outside crisp the reason of li of tender mouthfeel.
2, young associate people if do the place that what still does not understand, can add small letter (18623751754) I can be analysed together with you, I like to cook, also like to communicate oneself experience together with everybody very much.
3, give me a few information of feedback about leaving kitchen or group of small letter friend, it is the most important that I was summed up have at 2 o'clock. The first, it is aubergine certain bubble water, wrap pink 3 times repeatedly next, not lazy, next blast become the amylaceous gift that must have wrapped the aubergine of crisp. The 2nd, it is scamper aubergine, must see well please my cookbook, it is oil is burned 67 into heat, issue aubergine again, do not fall too much, maintain medium baking temperature to show aubergine flee in terrorfry in deep fat or oil. Must not oil is lukewarm low issue aubergine, also do not issue too much aubergine. Also cannot leave of course too conflagration blast aubergine, paper aubergine blast easily in that way. If want to be made,follow outside the saliva aubergine of same taste, must see cookbook carefully twice please.
2020-02-14
www.goodfoodmethod.com@2001-2030 Email:fzz555@gmail.com JP Rss