Soy-braised eggplant

Slice eggplant about 2 cm thick, cut into strips and then diagonal chunks. Chop pepper, onion and tomato; thinly slice scallion and crush garlic. Drain washed produce and keep the groups separate.

Gradually mix initial water into flour to make a thick paste, then mix in starch and the listed extra water. Add egg and batter salt, mix out dry lumps and coat the eggplant evenly. Do not taste raw batter; wash after handling it.

Use a deep stable pot with expansion room below its safe fill line. At about 180°C on a frying thermometer, carefully lower pieces one at a time and fry in batches, turning until golden. If oil smokes, turn off the heat and cool it. Drain on a rack; smoke is never the readiness cue.

Leave the frying oil in its pot to cool. In a second pan, warm the finishing oil over medium-low heat and cook scallion and garlic until fragrant. Add onion and pepper until slightly softened, then tomato until juicy.

Add fried eggplant, soy sauce and braising salt, then carefully pour in braising water around the pan edge. Bring to a boil and simmer, turning gently to prevent sticking, until centers are tender, batter has no raw dough and the egg-containing dish reaches 71°C in the center. Reduce as needed until the sauce coats.

Turn off the heat and plate with clean utensils. Handle frying oil only after it has fully cooled.