Eggplant is a seasonal food, which can be eaten from early summer to late autumn. Eggplant is the most tender, watery, shiny and delicate in early summer, and can even be eaten as fruit. Pick a few, simply stir-fry or cold salad, all of which are very refreshing side dishes. What I like is its delicate taste, and what I eat is its freshness. In autumn, eggplant will begin to be removed from the shelves. At this time, the taste of eggplant is relatively poor, and it is usually used as a dried vegetable. It's delicious to stew soup in winter.

The new way of eating eggplant teaches you to make a strange eggplant, which is crisp outside and tender inside, sweet and sour, not worse than the hotel.

This is just the most common way to eat eggplant, which is very common in the dining table of southerners, at least in my hometown. But have you ever eaten fried eggplant? Similar to sweet and sour fish and sweet and sour pork ribs.

This kind of fried eggplant is called "odd eggplant", also called "flavor eggplant". It is a northern dish and a famous dish in Shandong. In the eyes of southerners, it can be said to be a new way to eat eggplant. Eggplant, fried twice, bright and brown, can arouse a full appetite at a glance. Crispy outside and tender inside. Especially after being wrapped with sweet and sour juice, it is sweet and sour.

I first came into contact with this dish when I was studying in the north. During the summer vacation, I went to the home of a classmate in Shandong, and one of them was this "strange eggplant". This eggplant is especially sour and sweet, crisp and delicious. It tastes strange at first, but if you taste it carefully, it really has a different taste. The more you eat it, the more fragrant it becomes.

Later, in the process of learning to cook, I came into contact with this eggplant practice and often cooked it for my family at home. Compared with fried eggplant, this "strange eggplant" can impress people's taste buds more. Whether it is a banquet or a banquet, it is a good meal, not worse than the restaurant.

-[weird eggplant]-

Ingredients: Some eggplant.

Ingredients: 5 dried peppers, 5 garlic, appropriate amount of pepper, appropriate amount of starch, 2 tablespoons of vinegar, 2 tablespoons of sugar, and appropriate amount of salt.

-Start production-

(1) Remove the tail pedicle of eggplant, cut it in half, cut it in half again, and remove the eggplant core. Cut diagonally, put it into the pot, add appropriate amount of water to submerge the eggplant and half a spoonful of salt, and stir and soak for five minutes to avoid eating less oil when frying the eggplant.

(2) Take out the eggplant and control the water. I usually let it stand for a period of time and try to control the water to dry, so as to prevent it from dissolving into slurry when mixing starch at the back, which is easy to drop. Add two handfuls of starch, stir well with chopsticks, shake well once, spray a little water and wrap the starch again. Three times, the starch was tightly wrapped. The new way of eating eggplant teaches you to make a strange eggplant, which is crisp outside and tender inside, sweet and sour, not worse than the hotel.

(3) Take out the pan and add enough cooking oil, because it needs to be fried. Turn on the medium heat, heat the oil to 60%-70%, and insert the chopsticks into the oil, there will be slight bubbles. Put the eggplant into the pot and burn until the eggplant is shaped. After the surface slightly discolors, remove it and control the oil.

(4) Change the fire and boil the oil, which has a rolling phenomenon. At this time, change the fire, fry the eggplant once, and take it out in 30 seconds. The taste is crisp and not easy to soften.

(5) Take a bowl and add 2 tablespoons of vinegar, 2 tablespoons of sugar and less than half a spoonful of salt to make a sauce. Chop garlic and cut dried peppers into small pieces. Open another pot, add a small amount of oil, heat the oil, and switch to a medium or small fire when it starts to smoke. Stir-fry garlic, pepper and pepper. Pour the sauce. The fire made the juice thick and frothy. Pay attention to stirring frequently to prevent the paste pan from sticking to the pan.

(6) Pour the fried eggplant and stir fry quickly, so that the eggplant can be covered with juice. Sprinkle a little sesame seeds when boiling, add flavor and color, and turn off the fire.

-Hint-

(1) When processing eggplant, you must remove the white pulp in the middle to prevent eggplant from absorbing oil when frying. And with this white core, eggplant is easy to soften.

(2) Soaking eggplant in water can prevent eggplant from discoloring and oil absorption. Eggplant must be dried after soaking in water to prevent eggplant from getting too wet when it is wrapped with starch.

(3) Fried eggplant is the same as other fried ingredients. After frying for two times, eggplant was first shaped at low temperature and then fried at high temperature for a short time. Pay attention to the control of time and temperature.

(4) Fruit juice is prepared according to personal taste, but the sweet and sour taste can open people's taste buds, which is more suitable in summer. If you want to add some other spices or condiments, you can do this, such as Chili oil, bean paste and so on.

(5) Eggplant coated with starch is the most important. Remember to apply starch three times, so that the starch will hang firmly, and the fried eggplant will be more crisp and delicious, and it will not be easy to soften.