Sweet and sour eggplant

Food Material List

  • 1 eggplant 500g

Operational steps

  • 1 Materials: Eggplant, garlic bolt, carrot, egg, onion, tomato sauce, oyster oil, sugar, vinegar, low gluten flour, oil, etc. Practice:
    1. Wash and scrape the eggplant skin, cut it into strips, sprinkle 1 teaspoon of salt, mix well, marinate for 10 minutes; pour an egg into low gluten flour, add a little water, and mix it into a thin and moderate paste. The pickled eggplant will be poured out of the black water and placed in batter to mix evenly, so that each eggplant is covered with paste. < br /> 2. Burn the oil in the pan until 670% hot. Deep-fry the eggplant covered with batter in the pan. Deep-fry the eggplant until it is golden and crisp. Remove the oil. A spoonful of tomato sauce, a spoonful of vinegar, a spoonful of oyster oil, 3 spoonfuls of sugar, 2 spoonfuls of water into sauce (the spoon here refers to 5 ml) carrots, garlic sprouts diced, scallions cut into spare. < br /> 3. Heat a little oil in the pan, stir-fry garlic sprouts and carrots after the oil is heated, add scallions, stir-fry, pour in the sauce, heat it over a small fire, bubbled the sauce, add fried slices and stir-fry in the pan, so that each slice is evenly covered with sauce.

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