Preparation of sweet and sour crispy eggplant Sweet and sour crispy eggplant authentic preparation

Steps for sweet and sour crispy eggplant:

1.Eggplant is peeled, washed, and cut into strips (peeled eggplant tastes better, but if it's only for nutritional reasons, the skin of the eggplant is rich in anthocyanins, which will be kept according to personal preference). Sprinkle with salt and stir well to marinate.

Take another bowl, add a little flour, eggs and water and stir into a batter. Squeeze out the salted eggplant and put it in the batter so that the eggplant hangs evenly over the batter.

Mix a spoonful of tomato paste, vinegar, soy sauce, two spoons of oyster sauce, and three spoons of sugar into a juice with water.

4.Put oil in the pan, and when the oil is hot, fry the eggplant until golden brown, remove (fry the crispy skin over medium heat to prevent the heat from being too fast.)

5.Sauté chopped chives in oil, bring to a boil with your own sweet and sour sauce, then add the fried eggplant and stir-fry lightly until the eggplant is covered in sweet and sour sauce. Finally, sprinkle white sesame seeds on the pot for more fragrant!

1. Appropriate amount of flour, one egg, 400 grams of eggplant, half a red pepper, five garlic roots, appropriate amount of tomato paste, appropriate amount of sugar, appropriate amount of oil, appropriate amount of oyster sauce, appropriate amount of vinegar.

2. Method: Wash the eggplant, peel it, and cut it into strips. Sprinkle a teaspoon of salt and mix well and marinate for 10 minutes. Cut the garlic table and red pepper into small cubes for later use. Add eggs and a little water to the flour and make a batter. Pour out the black water from the marinated eggplant strips, put them in the batter and stir well.

3. Put oil in the pot and boil until it is seven or eight minutes hot, and put the eggplant strips covered with batter into the pot and fry them. Fry the eggplant strips until golden brown, remove them, control the oil and set aside. 1 spoonful of tomato paste, 1 spoonful of vinegar, 1 spoonful of oyster sauce, 1 spoonful of sugar, 2 tablespoons of water to make the sauce.

Heat a little oil in a pot, add diced chili peppers and garlic and stir-fry until fragrant.

4. Pour in the seasoned sauce and heat over low heat. After the sauce is bubbling, add the fried eggplant strips and stir-fry evenly to remove from the pan.

Sweet and sour crispy eggplant (eggplant to make a tenderloin flavor.)

Ingredients: eggplant, garlic sprouts, carrots, eggs, green onions, tomato paste, oyster sauce, sugar, vinegar, cake flour, oil, etc.

Method: 1. Wash and scrape off the skin of the eggplant, cut it into strips, sprinkle 1 teaspoon of salt and mix well, and marinate for 10 minutes.

2. Beat an egg into the low-gluten flour and add a little water to make a thin and moderately thick batter.

3. Pour out the black water from the marinated eggplant, put it in the batter and mix evenly, so that each eggplant is covered with batter.

4. Boil the oil in the pot until it is six or seven hot, put the eggplant covered with batter into the pot and fry it until the eggplant is golden and crispy.

5. 1 tablespoon of tomato paste, 1 tablespoon of vinegar, 1 tablespoon of oyster sauce, 3 tablespoons of sugar, 2 tablespoons of water to make the sauce (here the spoon refers to 5 ml) carrots, garlic sprouts, chopped green onions and chopped green onions for later use.

6. Heat a little oil in the pot, after the oil is hot, stir-fry the garlic sprouts and carrots, add the chopped green onion and stir-fry until fragrant, pour in the juice, heat over low heat, after the juice bubbles, add the fried cut strips and stir-fry in the pot to make each cut strip evenly covered with juice.

Tips: 1. Eggplant has a better taste when the skin is scraped off, but if it is only for nutritional considerations, the eggplant skin is rich in anthocyanins, which can be kept according to personal preference.

2. The eggplant is slightly bitter, add an appropriate amount of salt to marinate, not only to make the eggplant taste better, but also to fry the eggplant strips.

3. When frying eggplant, it is necessary to medium heat, and the crispy skin should be scorched in order to prevent too much fire.

4. A spoonful of tomato paste, a spoonful of vinegar, a spoonful of oyster sauce, 3 spoons of sugar, and 2 spoons of water are mixed into a sauce.

Ingredients: eggplant, garlic sprouts, carrots, eggs, Ingredients: green onions, tomato paste, oyster sauce, sugar, vinegar, low-gluten flour, oil, etc. The production process of sweet and sour crispy eggplant: 1. Wash and scrape off the skin of the eggplant, cut it into strips, and sprinkle 1 spoon