Eggplant can be seen everywhere in our lives, and can be eaten by both rich and poor families.

It’s delicious, cheap, nutritious, and there are countless ways to make it.

Basically a universal food, a food industry fraternity will share a recipe for eggplant - sweet and sour crispy eggplant.

Sweet and sour crispy eggplant is a dish that can be said to be a delicacy in the world, especially for girls. It can be called a high-quality vegetarian dish.

This dish looks simple but is not easy to make.

It is difficult to make the true meaning of this dish without experience.

This dish must be crispy on the outside, tender on the inside, sweet and sour but not greasy, with good color, aroma and shape.

Let me share my method and steps for making sweet and sour crispy eggplant.

I hope babies who love delicious food will like it!

Required ingredients; 500g eggplant, 100g cornstarch, 1 egg.

Appropriate amount of vegetable oil, salt, cooking oil, sugar, balsamic vinegar, tomato paste.

Practice steps; 1. Wash the eggplant, scrape off the skin, and cut into hob blocks or strips with a knife.

2. Put the cut eggplants into a container, sprinkle with a spoonful of salt, stir evenly, and then marinate for about 10 minutes.

3. Remove the water from the pickled eggplant, squeeze it gently with your hands to let the water in the eggplant slowly flow out, and then put it in a container for later use!

4. Take a small bowl, add an appropriate amount of cornstarch, an egg, and a little water to make a thick and moderate batter.

5. Add the dehydrated eggplant into the batter and mix evenly so that each eggplant is covered with batter.

6. When the pot is on fire, pour an appropriate amount of vegetable oil.

When the oil in the pan is heated to 60-70%, put the battered eggplants into the oil pan and fry them quickly.

7. Fry the eggplant until golden brown and remove.

When the oil temperature rises to 80% or 90% again, quickly put it in and fry again until crispy on the outside and tender on the inside. Take it out and put it in a container for later use.

8. Leave the base oil in the pot.

When the oil is hot, add minced garlic and chopped green onion to let it become fragrant.

Add appropriate amount of water, one spoon of vinegar, one spoon of tomato paste, one spoon of cooking oil, three spoons of sugar and a little salt.

Make sweet and sour sauce and heat over low heat.

9. When the juice in the pot is bubbling, add the fried eggplant and stir-fry evenly so that each piece of eggplant is evenly covered with juice.