material

Eggplant, garlic moss, carrot, egg, onion, tomato sauce, oyster sauce, sugar, vinegar, low-gluten flour, oil, etc.

working methods

1. Wash eggplant, scrape off the skin, cut into strips, sprinkle with 1 teaspoon salt, and marinate for 10 minute.

2. Beat an egg into low-gluten flour and add a little water to make a batter with moderate thickness.

3. Pickled eggplant Pour out the black water, put it in the batter and mix well, so that every eggplant is covered with batter.

4, the oil in the pot is burned to 60% to 70% heat, and the eggplant covered with batter is fried in the pot until the eggplant is golden and crisp, and the oil can be removed.

5, a spoonful of tomato sauce, a spoonful of vinegar, a spoonful of oyster sauce, 3 tablespoons of sugar, 2 tablespoons of water to make juice (the spoon here means 5 ml) carrots, minced garlic and chopped green onion.

6. Heat the oil in the pan. When the oil is hot, add garlic shoots and carrots to stir fry, add chopped green onion to stir fry, pour in the juice, heat it with low fire, after the juice bubbles, add the fried strips and stir fry in a pot to make each strip evenly covered with juice. Don't miss the sweet and sour tenderloin and eggplant. Don't eat anything with eggplant.