How to make sweet and sour eggplant crispy and crispy, what is the homely way to make sweet and sour

The sweet and sour eggplant is crispy and crispy and prepared as follows:

1. Prepare a green eggplant, wash it, cut off the roots, peel off the skin, first cut into 2 cm thick slices, then cut into small cubes, and put them in a pot for later use.

2. Prepare a few grains of garlic, flatten them in turn and cut them into minced garlic. Prepare two shallots and chop them into finely chopped shallots. Put together in a small basin.

3. After the ingredients are cut, we start the next step, prepare a small basin, grab a handful of flour, an appropriate amount of corn starch, add a little vegetable oil, then add an appropriate amount of water, stir in one direction with your hands, and beat it into a crispy paste. Pour in the diced eggplant, mix well with your hands, and set aside.

4. Heat the oil in the pot, and when the oil temperature is 5 hot, put in the mixed eggplant and gently push it with a spoon to avoid the eggplant sticking to the pan. Fry on medium heat for about two minutes. When the surface of the eggplant is slightly yellow, remove the oil.

When the oil temperature rises to 60% hot, pour in the eggplant and fry for 20 seconds. Fry until the eggplant is golden brown and crispy, then pour out the oil.

5. Add a spoonful of water to the pot, add 5 grams of tomato paste, stir to dissolve, add 15 grams of white vinegar and 30 grams of sugar, and stir a few times. Add 2 grams of salt, pour in minced garlic, stir-fry evenly, cook until the soup boils, and hook in a little water starch. Adding starch can make the soup thick and sticky.

Pour in a little oil and stir quickly. The addition of oil brightens the color of the dish.

6. Pour in the fried eggplant, stir it well, then turn off the heat and put it on a plate. Finally, sprinkle with a little chopped green onion and white sesame seeds to garnish.

Sweet and sour eggplant is crispy and crispy and prepared as follows:Ingredients: 1 eggplant.

Excipients: bean paste, appropriate amount of sugar, oil, appropriate amount of corn starch, vinegar, appropriate amount of light soy sauce, garlic, appropriate amount of millet pepper, appropriate amount of green pepper.

Steps: 1. Cut the eggplant into small cubes, wrap the eggplant with a layer of cornstarch, and cut the other ingredients for later use.

2. Put oil in the pot, after the oil is warm, put in the eggplant coated in flour and fry, fry until you can feel the eggplant become hard when you turn it, then remove the oil and set aside.

3. Put less oil in the pot, add garlic, millet pepper and bean paste to stir until fragrant, then add sugar, vinegar and light soy sauce to mix, then mix corn starch with water (starch water) and pour it into the pot, and cook until the starch juice solidifies.

4. Pour in the green pepper and eggplant and stir-fry until the sauce is wrapped in the eggplant.

5. Remove from the pan. <>

Sweet and sour eggplant recipe.

Ingredients: 2 eggplants, appropriate amount of salt, 1 carrot, 1 green pepper, a little black fungus, 2 tablespoons of tomato paste, half a spoon of white sugar, half a spoon of rice vinegar, appropriate amount of starch, appropriate amount of cooking oil, appropriate amount of chopped green onion, a little cooked sesame seeds.

Method: 1. Remove the skin of the eggplant, and the skin can be soaked in water without wasting. It is also good to use it as a cold salad after blanching.

2. After peeling, first cut into slices about two centimeters thick, then cut into long strips about the width of your thumb, put them in a waterless basin, add a spoonful of salt, mix evenly, and marinate for ten minutes.

3. Prepare some other side dishes first, cut the carrot into oblique slices, remove the seeds of the green pepper and cut the oblique slices, soak the black fungus, and remove the hard stem of the root. The ones that are too large are torn into small flowers.

4. Prepare a sauce again, add two tablespoons of tomato paste, half a tablespoon of white sugar, and half a tablespoon of rice vinegar to the bowl, then add an appropriate amount of water and stir well.

5. After the eggplant is marinated, squeeze out the excess water inside. Add starch to it in batches, and after each addition, mix it well. The starch can be coated a little thicker, so that the crispy texture will be a little more.

6. Heat the oil until it smokes slightly, change to medium-low heat, add the eggplant strips and fry them, so that the oil temperature is slightly higher and put them in the pot. The starch on the surface is set relatively quickly, and the inside will not absorb oil. Fry until you touch the surface with chopsticks and feel crispy, and then remove it to control the oil.

Sweet and sour eggplant recipe.

Ingredients: 2 eggplants, 30 grams of flour, 1 egg, appropriate amount of cooking oil, a little rock sugar, a spoonful of vinegar, a spoonful of light soy sauce, an appropriate amount of tomato paste, a little pepper, a little water starch.

Method: 1. Prepare a large bowl, add 30 grams of flour, beat an egg, add a small amount of water, and use chopsticks to make a batter.

2. Prepare two eggplants to peel, cut them into small pieces with a knife, and put the cut eggplants into the prepared batter. Stir well so that each piece of eggplant is coated.

3. Pour enough oil into the pot, and turn off the heat when the chopsticks can bubble quickly when they are put into the oil. Then put the eggplant in one by one. After putting all of them in, fry them again until the surface changes color.

5. Add a small half bowl of water to the pot, add a little rock sugar, a spoonful of vinegar, a spoonful of light soy sauce, an appropriate amount of tomato paste, and a little pepper, stir it, boil it into sweet and sour sauce, and quickly fry the fried eggplant evenly. Add a little water starch to thicken.

Tips: 1. The cut eggplant should be soaked in water, one is to prevent oil absorption, and the other is to prevent oxidation and blackening.

2. The eggplant should be re-fried twice to make the taste more crispy. The re-frying time should not be too long, because it is easy to scorch if the time is too long.

3. When frying eggplant, the longer the eggplant stays in the pot, the oilier it will taste, so the time must be controlled within 15 seconds.

4. When frying sweet and sour, don't put too much rock sugar and vinegar, so as not to make the sweet and sour eggplant too sugar or too sour.

There are many ways to make eggplant, and I will introduce you to the method of sweet and sour crispy eggplant, so let's try it!

Materials

Eggplant, garlic sprouts, carrots, eggs, green onions, tomato paste, oyster sauce, sugar, vinegar, cake flour, oil.

Method

1.Wash the eggplant and scrape off the skin.

2.Cut into strips.

3.Sprinkle 1 teaspoon of salt and mix well and marinate for 10 minutes.

4.Crack an egg into the cake flour.

5.Add a pinch of water sugar.

6.Mix to a moderately thin batter.

7.The marinated eggplant pours out the black water.

8.Add to the batter and mix well so that each eggplant is covered with batter.

9.Heat the oil in a pan until it is six or seven percent hot.

10.Put the batter-stained eggplant in the pan and fry it.

11.Fry until the eggplant is golden brown and crispy.

12.Remove the oil control.

13.1 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 (in this case, the spoon means 5 ml).

14.Dice the carrots and garlic sprouts, and chop the green onion for later use.

15.Heat a little oil in a pot, after the oil is hot, stir-fry the garlic sprouts and carrots, add the chopped green onion and stir-fry until fragrant.

16.Pour in the sauce and heat over low heat.

17.After the juice is bubbling.

18.Add the fried cut strips to the pan and stir-fry so that each cut strip is evenly covered with sauce.

Tips:

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

2.The eggplant is slightly bitter, and the appropriate amount of salt is added to marinate, which not only makes the eggplant taste better, but also the fried eggplant strips are also delicious.

3.When frying the eggplant, it is necessary to medium heat to prevent the crispy skin from being too quickly scorched.

4.A spoonful of tomato paste, a spoonful of vinegar, a spoonful of oyster sauce, 3 tablespoons of sugar, and 2 tablespoons of water are mixed into a sauce, which I have tried many times, and the taste is good, the taste of sweet and sour loin, and the color is also good.

Sweet and sour eggplant is a home-cooked delicacy that was first noticed in southern China, and is a beautiful dish made by cutting cross flowers on top of eggplant. The main ingredients are eggplant, salt, oil, sugar, vinegar, garlic, chicken essence, etc. Raw eggplant Ingredients salt, oil, sugar, vinegar, garlic, chicken essence, method will wash the eggplant in two, cut the cross flower (the knife can not be forced, to prevent the skin and flesh from breaking.

Sweet and sour eggplant is crispy inside and tender on the outside, not greasy, as soon as we learn, we will prepare a green eggplant, cut it clean, first cut it into thick slices and then cut it into strips, cut it and put it in a basin, add a spoonful of salt, and marinate it for 10 minutes to kill the water in the eggplant. After the eggplant is marinated, pour out the water in it and put it in the basin, grab the appropriate amount of dry starch and mix evenly, so that the surface of the eggplant is evenly coated with starch, so that the fried eggplant is more crispy and will not absorb oil.

<> eggplant is one of the most common ingredients in summer. Whether steamed, tossed, stir-fried, or stewed, it is delicious. It tastes fluffy and delicious, and is enjoyed by both adults and children.

Now there are many kinds of eggplants on the market, including long eggplant, round eggplant, tomato, tomato, etc., but I personally think that the best thing to eat is long eggplant, long eggplant has thin skin, and few seeds, delicate taste, and rich eggplant flavor.

That's it"Sweet and sour eggplant"This dish, crispy on the outside and tender on the inside, tastes sweet and sour, appetizing and appetizing, my family can get praise from the whole family every time I make it, and the children can eat more than 2 bowls of rice, and there will be no soup left. I have done it many times, and I have mastered the basic skills of this dish, and today I will share the method with my good friends, which is simple and easy to learn, and those who like to eat eggplant should not miss it. Prepare a small bowl, pour in 20 grams of tomato paste, add 15 grams of sugar, appropriate water, 10 grams of white vinegar, stir well to open the sugar, then add a little wet starch, continue to stir evenly and set aside.

Appropriate amount of flour, an egg, 400 grams of eggplant, half a red pepper, five garlic roots, an appropriate amount of tomato paste, an appropriate amount of sugar, an appropriate amount of oil, an appropriate amount of oyster sauce, and an appropriate amount of vinegar. 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. Pour in the seasoned sauce and heat over low heat.