Shrimp and eggplant are so delicious this way, crispy on the outside and tender on the inside, sweet and sour, slightly spicy, you will never forget them after eating them once

Shrimp and eggplant are so delicious this way, crispy on the outside and soft on the inside Tender, sweet and sour, and slightly spicy, you will never forget it after eating it once. When my daughter graduated in the first half of this year, we went to Chengdu. My snack food lover took us to eat at a time-honored restaurant. This restaurant is very popular. My daughter said that every time You have to wait in line for 1 or 2 hours. On that occasion I had a dish of Kung Pao Shrimp Balls. The main ingredients were large shrimps and diced eggplants. The shrimps and eggplants were deep-fried. They were crispy on the outside and tender on the inside. They were sweet and sour and slightly spicy. They were very delicious. Its spiciness is very suitable for people like me who can't eat too spicy food. It’s been more than half a year, and I still can’t forget the dish of Kung Pao Shrimp Balls. I happened to have shrimps and eggplants at home today, and it reminded me of the Kung Pao shrimp balls I had half a year ago. Although the ingredients were not complete, I still tried it. The taste was quite good, sour, sweet, and slightly spicy.

It’s just that the peanut kernels are missing and the taste is not rich enough!

Dice shrimp and eggplant

Main ingredients: 12 South American white shrimps and 2 green eggplants;

Accessories: blended oil, cooking wine, salt, white pepper Powder, sesame oil, garlic slices, ginger slices, red pepper, dry starch;

Bowl juice: 2 spoons of soy sauce, 2 spoons of balsamic vinegar, 1 spoon of sugar, 1 spoon of starch;

Method:

1. Rinse the shrimps with clean water, absorb the water with kitchen towels, then put them into a bowl, add cooking wine, salt and white pepper, mix well and marinate for ten minutes;;

2. Peel the green eggplant and cut it into small pieces;

3. Add an appropriate amount of starch to the bowl and evenly coat the eggplant pieces with dry starch;

4. Heat the oil pan to 60% hot, put in the eggplants coated in starch and fry until the shell becomes hard;

5. Take out the fried eggplants and use kitchen towels to absorb the oil on the surface;

6. Add a little starch, flour and water into a small bowl and mix it into a paste. Put the shrimp into the paste;

7. Put the shrimp into the oil pan and fry until it changes color and then fish it out. out;

8. Take a small bowl and make the sauce: 2 spoons of soy sauce, 2 spoons of balsamic vinegar, 1 spoon of sugar, 1 spoon of starch, 4 spoons of water and a little salt, stir evenly;

< p>9. Heat the oil in the pot, sauté the ginger slices, garlic slices and red pepper until fragrant, then pour the bowl of juice into the pot, mix well with a spatula, the soup begins to thicken;

10. Put the fried eggplant and shrimp into the sauce, stir quickly and mix evenly;

11. Drizzle a little sesame oil before serving;

12. Remove from the pot and serve on a plate;< /p>