Eggplant is a very common food, and there are various ways to make it. Among them, sweet and sour eggplant is very popular with children. The important material in sweet and sour eggplant is long eggplant, followed by wheat flour, soy sauce, soy sauce, vinegar, sugar and vegetable oil. As long as these materials are ready, we can make a sweet and sour crispy sweet and sour eggplant. Everyone directly washes the long eggplant and cuts it into strips. Flour is mixed with water to make batter, and the pot consumes oil. After the oil is boiled, immediately put the long eggplant wrapped in paste into the pot and fry until the surface is golden. Finally, put the fried eggplant into the pot and fry it. The purpose of this is to make the candied eggplant strips more crisp.

Pour off most of the oil, leaving a little oil, add ginger foam and stir-fry until fragrant, and pour in soy sauce, soy sauce and sugar. Because soy sauce itself contains a lot of salt, there is no need to add salt. Stir-fry the fried long eggplant twice in the sauce, so that all the eggplants are wrapped in delicious sweet and sour sauce. Sprinkle a handful of sesame seeds before the pot, and the crispy and delicious sweet and sour eggplant will be ready. Because the long eggplant is covered with wheat flour, it consumes more oil and is not suitable for eating together.

If you want to use less oil, you can also change your practice appropriately. For example, after cutting eggplant into whole pieces, we can soak it in water 10min, which can reduce the degreasing phenomenon when frying. We can replace wheat flour with a thin layer of dry starch, fry it in a pot for 5 seconds after burning, and put it in the kitchen to remove oil stains with paper. This behavior can ensure that the sweet and sour eggplant is fresh but not greasy. When we choose long eggplant, we'd better choose Guangdong-style long eggplant with lighter color. This kind of long eggplant is relatively soft and thin-skinned, and it is better to cook and taste than deep long eggplant. Be sure to touch the eggplant when you buy it. The tender eggplant will be soft and sticky, and the older eggplant will feel harder.