How to cook eggplant with vinegar

From the many ways of cooking eggplant, the eggplant that people often order is sweet and sour eggplant, as well as fish-flavored eggplant. This also reflects that sweet and sour eggplant is a very popular home-cooked dish, but the sweet and sour eggplant made in restaurants outside often contains a lot of MSG and other seasonings, so people will consider health issues when eating it. People who like to eat eggplant can also learn how to make sweet and sour eggplant at home.

raw material

eggplant

Ingredients

Salt, oil, sugar, vinegar, garlic, chicken essence,

practice

Cut the eggplant into two halves, cut crosswise (do not use force to prevent the skin and flesh from breaking), and then cut into 6 cm long pieces. Marinate with salt for half an hour.

Remove the salt water, put it in a pan and fry it over low heat until it turns golden brown. Serve in a bowl for later use. Leave a little oil in the pan. Mix white sugar, Zhenjiang vinegar, chicken essence and minced garlic, put into a pot and bring to a boil. Put the fried eggplant into the sweet and sour pot and stir-fry. When a little soup is left, serve it in a bowl. The sweetness and sourness can be adjusted according to individual taste.[1]

Features

No water is added during cooking, so it is not easy to go bad, making it especially suitable for summer meals.

Method 2

Ingredients: Two eggplants

Seasoning: green onion (cut into long strips), garlic, chili, salt, sugar, vinegar, and soy sauce.

feature

It has a ruddy color and tastes sweet and sour.

Preparation method

1. Cut the eggplant into slices and put them in after the oil is hot (eggplant absorbs oil, so add a little more oil than usual when stir-frying).

2. Fry the eggplant until half cooked, then add the onion, garlic and pepper into the pan and fry together.

3. Add a little salt (very little), vinegar (according to personal taste), and soy sauce (mainly for the eggplant to change color) and stir-fry again.

4. When the eggplant is cooked, add two spoons of sugar when it is almost ready to be served. Stir-fry twice and serve. [2]

Method 3

Ingredients: Eggplant

Accessories: free-range eggs, onions, garlic sprouts, carrots, tomato sauce, low-gluten flour

Seasoning: sugar, oyster sauce, vinegar, 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. [3]

Tips

1. The eggplant tastes better if the skin is scraped off, but if you only consider nutrition, the eggplant skin is rich in anthocyanins, so you can keep it according to your personal preference.

2. Eggplant is slightly bitter, so add a proper amount of salt to marinate it. This will not only make the eggplant taste better, but also make the fried eggplant strips more flavorful.

3. When frying eggplant, use medium heat to prevent the crispy skin from being burnt.