500 grams (1.1 lb) eggplant
300 grams (3/5 cup) salad oil (on;y 1/5 cup to be consumed)
30 grams (1 1/2 tbsp) soy sauce
15 grams (3 tsp) sugar
5 grams (1 tsp) cooking wine
2 grams (1/3 tsp) salt
15 grams (3 tsp) mixture of cornstarch and water
1 gram (1/4 tsp) MSG
5 grasm (1 tsp) sesame oil
1.Cut the eggplant into sections 3 cm (1.2 inches) wide and 6 cm
(2.4 inches) long.
Heat the salad oil to 110-135 :C (230-275 :F). Deep-fry the
eggplant until the skin changes to a light color. Take out and
drain off the oil.
Keep 20 g (1 1/2 tbsp) of oil in the wok, add the cooking wine, soy
sauce, salt and sugar and bring to boil. Put in the eggplant and
simmer for 3 minutes. Turn up the fire untilit is strong so as to
boil off some of the liquid. Add the MSG, thicken the suce with hte
mixture of cornstarch and water, and srinkle on the sesame oil. The
dish is now ready to serve.
Features: Slightly brown in color.
Taste: Soft and delicious.