How to make sweet and sour eggplant

The sweet and sour taste of sweet and sour eggplant is more conducive to helping us stimulate appetite, but when making sweet and sour eggplant, we must pay attention to the amount of sugar used. Although the sweet and sour taste is better, if you put too much sugar, it will destroy the sweet and sour taste.

Ingredients: 2 eggplants

Accessories: 1 free-range egg, 1 scallion, half a garlic sprout, 1 carrot, a little tomato sauce, 5g low-gluten flour

Seasoning: 4 spoons of sugar, 1 spoon of oyster sauce, 1 spoon of aged vinegar, 10ml of cooking oil

practice:

1. Prepare all the ingredients.

2. Wash and peel the eggplant, cut into strips, add 1 teaspoon of salt, mix well, and marinate for about 10 minutes.

3. Beat an egg into the low-gluten flour and add a little water to make a batter of appropriate thickness.

4. Pour out the black water from the pickled eggplants, put them into the batter and mix evenly so that each eggplant is covered with batter.

5. Heat the oil in the pan until it is 60% to 70% hot, then put the eggplant covered with batter into the pan and fry.

6. Fry until the eggplant is golden and crispy, then remove from the oil.

7. Mix one spoon of tomato sauce, one spoon of vinegar, one spoon of oyster sauce, 3 spoons of sugar and 2 spoons of water to make the sauce.

8. Dice carrots and garlic shoots, and chop green onions for later use.

9. Heat a little oil in a pan. When the oil is hot, add garlic shoots and carrots and stir-fry. Add chopped green onions and sauté until fragrant. Pour in the sauce and heat over low heat. When the sauce starts to bubble, add the fried strips and stir-fry until each strip is evenly coated with the sauce.

Food Ingredients

Ingredients: 2 eggplants, 2 eggs, half a carrot, a handful of leeks, ginger, onions, garlic

Seasoning: cornstarch (10g), salt (1/2 tbsp), tomato sauce (2 tbsp), sugar (3 tbsp), rice vinegar (1 tbsp), sesame oil (a little)

Preparation method

1 Wash and slice the onion, ginger and garlic, cut the carrot into shreds and cut the leek into sections; wash the eggplant, remove the stem and skin, cut into diamond-shaped pieces, and marinate with a little salt.

2 Crack 2 eggs into a bowl and beat into egg liquid, set aside.

3 Put cornstarch on a plate, coat the eggplant pieces one by one with egg batter, then dip in cornstarch for frying.

4 Heat 2 bowls of oil, put the eggplant pieces into the wok one by one, fry until golden brown, drain the oil and serve.

5 Leave a little oil in the wok, add onion, ginger and garlic, then add shredded carrot and leek and stir-fry together.

6 Add 2 tablespoons of tomato juice, half a bowl of water, 1/2 tablespoon of salt, 3 tablespoons of sugar, and 1 tablespoon of rice vinegar to make a sauce. After boiling, add a little cornstarch water to make a thickening sauce.

7 Add a little sesame oil to the sauce, pour it directly on the eggplant pieces, and serve.